Greek Shrimp with Feta and Tomatoes
- ¼ cup olive oil
- 3 medium onions, chopped
- 1 (28-ounce) can peeled diced tomatoes in juice
- ½ cup dry white wine
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh dill, divided
- 1 tablespoon dried oregano
- 5 garlic cloves, minced or pressed
- 1 teaspoon crushed red pepper flakes
- ½ cup halved pitted kalamata or other Greek brine-cured olives
- Fine sea salt or kosher salt and freshly ground pepper, to taste
- 2 pounds uncooked large shrimp, peeled with tails left intact
- 2 cups (8 ounces) crumbled feta cheese
Instructions:
Serve with thick slices of French or Italian country-style bread for sopping up the juices.
- Preheat the oven to 400°F. In a large saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring, until golden, about 10 minutes. Add the tomatoes with their juices, the wine, the parsley, 2 tablespoons of the dill, the oregano, the garlic, and the red pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, to thicken the sauce, about 25 minutes. Stir in the kalamata olives. Season the sauce with salt and pepper.
- Arrange the shrimp in the bottom of a large baking dish. Pour the sauce over the shrimp and sprinkle with the cheese. Transfer the dish to the oven and bake until the shrimp are cooked through, about 10 minutes. Sprinkle with the remaining tablespoon of chopped fresh dill.