Serves: Makes 4 servings
- ½ cup finely chopped yellow onion
- 2 cloves garlic, minced
- Pinch of crushed red pepper
- 1 (28-ounce) can Italian plum tomatoes with juices
- 1 pound large uncooked shrimp, peeled and deveined, tails left on
- 2 tablespoons chopped fresh dill
- 1 teaspoon coarse salt
- ½ teaspoon sugar
- Freshly ground black pepper
- 8 ounces feta cheese, patted dry and crumbled (about 1½ cups)
Procedures:Traditionally served in Greece’s seaside tavernas, shrimp simmered in tomatoes and topped with melted feta is a classic Greek meze, or appetizer. Simmer, broil, and serve directly from the skillet, or simmer in a skillet, transfer to a large baking dish or four individual baking dishes, and broil until hot and bubbly. Serve the shrimp with lots of crusty bread to sop up the delicious juices.
- Position a rack in the top third of the oven. Preheat the broiler.
- Heat a 10-inch skillet with a heat-resistant handle over low heat until warm. Add the oil and heat over mediumlow heat until hot enough to sizzle a pinch of chopped onion. Add the onion and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and red pepper, and cook, stirring, for about 1 minute, or until fragrant.
- Add the tomatoes and bring to a boil. Adjust the heat so the mixture boils gently and cook, breaking up the tomatoes with the side of large spoon, for 10 to 15 minutes, until the sauce is very thick. Add the shrimp, 1 tablespoon of the dill, the salt, the sugar, and a grinding of pepper. Cook over medium-high heat, stirring, for 5 minutes, or until the shrimp are partially cooked. Remove from the heat.
- Keep the mixture in the skillet, or spoon it into a large, shallow broiler-proof baking dish or 4 shallow, broiler-proof individual baking dishes, such as small, white porcelain gratins. Sprinkle the feta evenly over the top.
- Broil for 5 minutes, or until the mixture is bubbly and the feta is browned.
- Sprinkle with the remaining 1 tablespoon of dill and serve.