Baked Shrimp with Tomatoes and Feta
(adapted from Eating Smart w/ Ellie Krieger)
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced
Two 14.5-ounce cans of Trader Joe’s Fire Roasted Diced Tomatoes with Green Chillies*
1/4 Cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced dill
1 1/4 pounds froze and thawed 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
Preheat oven to 425 degrees
Heat oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring until softened, about 3 minutes. 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.
Serve over rice.
*The original recipe calls for two 14.5-ounce cans of no-salt-added diced tomatoes. For a spicy version use two Trader Joe’s Fire Roasted Diced Tomatoes. If you do not like a lot of heat use one can of the TJ’s and one of the no-salt-added.