Ellie Krieger's Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta
Recipe from Ellie Krieger, Healthy Appetite with Ellie Krieger

(my changes are shown in italics)

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices (I used 2 large ripe tomatoes, chopped, plus a little less than 1/4 cup water)
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill (I substituted fresh basil)
1 tsp dried oregano
pinch of red pepper flakes
handful of kalamata olives
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces) Directions

Preheat the oven to 425 degrees F.

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill (or basil), dried oregano and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Serve with orzo or pasta.

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