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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a great dish for olive-lovers. I usually serve it with rice or couscous. Ingredients:
2 tablespoons olive oil |
2 medium onions, finely chopped |
4 cloves garlic, minced |
1/2 teaspoon red pepper flakes |
2 teaspoons capers, drained |
1/2 cup black olives, pitted and halved |
1 (28 ounce) can tomato puree |
1/4 cup finely chopped parsley |
2 tablespoons chopped fresh dill |
1 teaspoon salt |
pepper |
1 lb medium shrimp, peeled and deveined |
2 cups crumbled feta cheese |
Directions:
1. Add oil to an oven-proof skillet over medium heat.
2. Add in the onions; cook, stirring frequently, for 4 minutes or until onions are soft and tranparent.
3. Add in the garlic, pepper flakes, capers, and olives.
4. Cook, stirring constantly, for 1 minute.
5. Add in the tomato puree, parsley, and dill; stir to combine and bring mixture to a simmer.
6. Lower the heat to low setting and cook, uncovered, for 15 minutes or until the mixture is the consistency of spaghetti sauce.
7. Add in the salt and pepper; stir to combine.
8. Take the skillet off the stove burner; add in the shrimp and stir to mix well.
9. Sprinkle feta cheese over the top.
10. Place the skillet in a 350 degree oven for 20 minutes or until the shrimp are cooked through and the cheese is bubbly.
11. Serve hot.
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