This is a one skillet Greek/Mexican fusion dish. I served it over cilantro lime rice, but it would be great with pasta or bread too.
- 4 tablespoons extra-virgin olive oil
- 3 shallots, chopped
- 4 garlic cloves, minced
- 1 (28-oz) can 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 (optional)
- 1-1/2 pounds extra large shrimp, peeled and deveined
- 6 ounces feta cheese
- 3/4 teaspoon dried oregano
- 2 tablespoons roughly chopped cilantro
- Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
- Heat the olive oil in a wide oven-proof skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 3-5 minutes. Do not brown.
- Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
- Remove from heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and cooked through. Turn on the broiler. Transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Sprinkle with cilantro and serve.