Baked Shrimp With Tomatoes and Feta | Oregonian Recipes
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Cooking tools:
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 14 1/2-ounce cans diced tomatoes with their juice
- Pinch crushed red pepper flakes
- 1/4 cup finely minced fresh Italian (flat-leaf) parsley
- 1 tablespoon finely minced fresh dill
- 1 1/4 pounds medium shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup crumbled feta cheese (about 3 ounces)
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