Some things bear repeating...

One of my favorite recipes is an Ellie Krieger recipe for Baked Shrimp with tomatoes and feta. I've posted it before, though it's been a long time. Last weekend when my parents had just come in from a very long drive back from Arizona, I thought I'd dust this one off and put it to good use over a bed of orzo. yum.

You do the the bulk of the cooking on the stovetop - the usual array of onions, garlic, tomatoes, etc. Then when you add the shrimp and feta, you pop it into the oven to finish it off. It can be served solo, but I found it to be especially good piled atop a bed of orzo.

Baked Shrimp with Tomatoes and Feta

Ellie Krieger, The Food You Crave

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 tsp dried oregano
pinch of red pepper flakes
handful of kalamata olives
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)

Preheat the oven to 425 degrees F.

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, dried oregano and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Serve with orzo or pasta.