20-Minute Skillet-Baked Shrimp and Feta Recipe
Serves 6 to 8 as an appetizer; 4 as a main meal
Adjust your oven rack to fit the top third portion of the oven. Preheat to 425°.
Pat the shrimp dry with paper towels to remove any excess moisture. Season lightly with salt and pepper.
In a large, 10-inch (25-cm) ovenproof skillet, warm 1 tablespoon (15 ml) olive oil over medium heat. Sauté the onions until soft, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Pour the tomato sauce into the pan. Add the shrimp. Arrange the feta over top and sprinkle with dried oregano. Drizzle lightly with the remaining tablespoon (15 ml) of olive oil.
Bake on the top rack for about 15 minutes, or until the shrimp is cooked through. To quickly brown the feta, broil for a minute or so, but don't overdo it—you'll overcook the shrimp.
Serve directly in the skillet with thick slices of crusty bread.
Tip: If your shrimp are particularly large (or small), peek into the oven as they bake and adjust your cooking time accordingly.
From The Clever Cookbook (Page Street), by Emilie Raffa.