Shrimp Saganaki
Ingredients
4 tablespoons extra-virgin olive oil
3/4 cup shallots, finely chopped
4 cloves garlic, roughly chopped
1 (28-ounce) can of diced tomatoes
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes, optional
1 tablespoon honey
1 1/2 pounds extra-large shrimp, peeled and deveined, thawed if frozen
6 ounces feta cheese
3/4 teaspoon dried oregano
2 tablespoons fresh mint, roughly chopped
Directions
Set an oven rack to the middle position and another oven rack about 5 inches underneath the broiler. Preheat the oven to 400 degrees F.
Heat the olive oil in a wide, oven-proof skillet over medium-low heat.
Add the shallots and garlic, and cook, stirring frequently so the garlic doesn't burn or brown, until softened, for about 5-7 minutes.
Add the can of tomatoes (with the juices), salt, pepper, cumin, red pepper flakes, and honey.
Bring the mixture to a boil.
Reduce the heat to medium-low. Cook, uncovered, stirring occasionally until the sauce is thickened, about 15-20 minutes.
Transfer the skillet from the heat.
Arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp. Sprinkle with the oregano.
Bake on the middle oven rack until the shrimp are pink and cooked through at 145 degrees F, about 12-15 minutes.
Turn on the broiler. Using an oven mitt, carefully transfer the pan to the high oven rack and broil until the feta is golden-brown in spots, about 1-2 minutes.
Remove the skillet from the oven and let the shrimp rest for 5 minutes.
Sprinkle with the mint and serve.
Notes
When the tomato sauce is done, stir in 2 cups chopped baby spinach and stir until wilted. Continue with remainder of recipe.