Greek-Style Shrimp Skillet with Tomatoes, Spinach and Feta
Ingredients
2 tablespoons olive oil
1 small yellow onion (6 ounces), diced (1 cup)
3 cloves garlic, minced or finely grated
One (28-ounce) can no-salt-added diced tomatoes, with juices
1/4 teaspoon fine salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 cups baby spinach, coarsely chopped
1 1/4 pounds shrimp (26 to 30 per pound), peeled, deveined and tails removed
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh dill
2 1/2 ounces feta cheese, crumbled (about 1/2 cup)
Cooked orzo or rice, or crusty bread, for serving
Directions
Position a rack in the middle of the oven and preheat to 425 degrees.
In a 12-inch ovenproof skillet, such as cast-iron, over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until aromatic, another 30 seconds. Add the tomatoes, salt and pepper, and bring to a lively simmer. Reduce the heat to medium-low and gently simmer, stirring occasionally, until the mixture is thick and saucy, about 10 minutes.
Stir in the spinach and cook, stirring, until just wilted, about 1 minute, then remove the skillet from the heat. Stir in the shrimp and herbs, top with the feta cheese and transfer to the oven.
Bake for 12 to 15 minutes, or until the shrimp is cooked through and the cheese is melted. Let rest for 5 minutes, then taste and season with additional salt and/or pepper, if desired.
Serve with cooked orzo, rice or crusty bread to sop up the juices.
Nutrition
Calories: 308; Total Fat: 12 g; Saturated Fat: 4 g; Cholesterol: 198 mg; Sodium: 552 mg; Carbohydrates: 24 g; Dietary Fiber: 7 g; Sugar: 14 g; Protein: 31 g