Deeeelicious Greek Shrimp
2 T extra-virgin olive oil
3/4 cup finely chopped sweet onion
4 garlic cloves, minced
1 (28-oz) can organic crushed tomatoes w/ basil
sea salt & pepper to taste
1 tsp ground cumin
3/4 teaspoon dried oregano1/2 tsp crushed red pepper flakes (optional)}
1 T raw local honey
1-1/2 pounds 16/20 count wild-caught shrimp, peeled and deveined
6 ounces feta cheese
2 T chopped fresh basil
Preheat oven to 400°F..
Heat the olive oil in a cast-iron skillet over medium-low heat.
Add the onion and garlic, stirring occasionally until softened – about 5 minutes.
Add the tomatoes, seasonings, and honey. Bring to a boil and reduce to medium-low heat and simmer uncovered, stirring occasionally until the sauce is thickened. Cooking time for about 15 minutes.
Transfer sauce to a 9×13 glass baking dish.
Arrange the shrimp over the tomato sauce in an even layer.
Crumble the feta over the shrimp. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked.
Turn on the broiler and broil for 2-3 minutes or until the feta is golden brown in spots.
Remove the dish very carefully from the oven and let the shrimp rest for 5 minutes. Sprinkle with basil and serve.