Greek style shrimp (adapted from my mother and the Barefoot Contessa).
All measurements should have “ish” after them; if you’ve seen me cook, you know I just throw things in and taste.
2 28 0z cans of tomatoes
2 lbs of shrimp
2 big cloves of garlic
1 large shallot
1/2 a large onion diced
1/2 to 1 tbsp. of red pepper flakes (I like a kick)
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup (plus a little more) of crumbled feta
note: I had dried spices on hand, but fresh would be great too.
salt and pepper
1 cup of bread crumbs
1/4 cup olive oil, plus 2 tablespoons
Saute the garlic, shallot, and onion in olive oil until translucent. Add spices and canned tomatoes. Cook the sauce until it reduces a little and the flavors come together, about 20 min. Don’t forget to stir! Once the sauce is complete, add the crumbled feta. Make your break crumb mixture; bread crumbs, olive oil, garlic, and fresh parsley.
Put the sauce in a 9×13 dish, then arrange the shrimp and put the bread crumb mixture on top. Bake at 375 for at least 45 minutes. Peak at the shrimp, when they are all nice and pink, it’s finished. Serve on top of pasta and pretend you’re at the beach!