Greek Shrimp Saganaki with Tomato and Feta

It took me no time to cook this dish and the best part was that I already had all the ingredients in my kitchen.

Ingredients

• ¼ cup extra virgin olive oil, plus oil for drizzling
• ½ cup finely diced onion
• Coarse salt and freshly ground pepper
• 3 garlic cloves, minced
• 1 teaspoon dried Greek oregano, plus oregano for sprinkling
• 1 cup diced peeled, seeded ripe tomatoes
• ¼ cup dry white wine
• one 28 ounce can chopped tomatoes with juice
• ¼ cup chopped fresh flat-leaf parsley
• 1 ½ pounds medium shrimp, peeled and deveined, tails left on
• ¾ cup diced feta cheese

Recipe adapted from The New Greek Cuisine

Method

1 Heat the oven to 450F
2 Slap your sauté pan over medium heat and add ¼ cup of olive oil. Throw in the onion and season with a pinch of salt. Let the onions sweat out for about 8 minutes or until they are translucent until you add the garlic. Cook the onion/garlic mixture for about another minute before adding the oregano and another splash of salt. Incorporate the diced tomatoes and simmer for 3 minutes.
3 Raise the heat on your cook top to medium high heat and add the canned tomatoes. Bring to a simmer for about 6 minutes and then incorporate the parsley.
4 Spoon enough of the tomato sauce in a 9X14 inch-baking pan to cover the bottom. Arrange the shrimp on the bottom of the pan, place one shrimp in the center and work your way around the pan in a circle until all the shrimp are in the pan. Cover the shrimp with the rest of the tomato sauce; sprinkle the feta over the mixture and drizzle with olive oil. Add oregano to taste and bake in a 450 degree oven for about 20 minutes or until the feta is golden brown.
Recipe adapted from The New Greek Cuisine