Baked Shrimp with Tomatoes and Feta from The Food You Crave by Ellie Krieger
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 14.5-oz cans no-salt added diced tomatoes, with their juices
1/4 cup finely minced fresh flat leaf parsley
1 tablespoon finely minced dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2/3 cup crumbled feta cheese (about 3 ounces)
Preheat the oven to 425 F. Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, the 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, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.
I served this dish over rice, however you can also serve this over orzo. This is a great dish. Really tasty, healthy, quick one-pot dish that doesn't require a lot of prep or actual cook-time. The fresh dill and parsley add a lot of fresh flavor. I used frozen shrimp because it's cheaper, and tastes just as good. To defrost it, I simply soak the shrimp in cold water and then dump it in a colander and it's ready to go! I do think I could have reduced the sauce a bit more, and baked the dish longer, but a girl was HUNGRY!