I’m always looking for new ways to prepare shrimp since it is such a healthy and delicious seafood.  It seems like the vast majority of shrimp recipes I already have are some sort of pasta dish, and while I LOVE shrimp pasta, I have about five favorite shrimp pasta recipes – no joke.  So, when I saw this recipe I was thrilled.  It is an incredibly quick and simple meal, and definitely healthy.  And fast, good-for-you recipes that also taste AWESOME are something I am always happy to find!  I served this atop a basic couscous, but it would be great with just some crusty bread, rice, or yes, even pasta (if you don’t already have a ton of shrimp pasta recipes).  Or, simply eat it on its own.  I ate the leftovers with no starch to accompany it and it was still delicious and filling.  You can prepare this in an oven-proof skillet and bake it in the same dish, transfer it to a baking dish, or use a Dutch oven for the whole process – whatever floats your boat!

Baked Shrimp in Tomato Feta Sauce
1 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, with juices
1/4 cup minced fresh parsley
1 tbsp. minced fresh dill or 1 tsp. dried dill
1 to 1 1/4 lbs. medium raw shrimp, peeled and deveined (thawed if frozen)
Salt and pepper, to taste
3 oz. feta cheese (about 2/3 cup, crumbled)

Preheat the oven to 425 degrees F.  Heat the oil in a large skillet over medium-high heat.  Add the onions and cook until soft, 3-5 minutes.  Add the garlic and cook until fragrant, about 30 seconds more.  Add the tomatoes and bring to a simmer.  Reduce the heat and let the sauce simmer for 5-10 minutes, until the juices thicken a bit.  Remove the sauce from the heat, and stir in the herbs, shrimp, feta cheese, and salt and pepper to taste.

Transfer to a baking dish, if desired, and bake until the shrimp are cooked through, about 10-12 minutes.  Serve immediately. 

Source: adapted from Simply Recipes