1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
2 14oz cans of diced tomatoes, with their juices
1/4 cup fresh flat leaf parsley, minced
1 pound shrimp, peeled, deveined (and I pre-season the shrimp with a little Old Bay seasoning)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
2/3 cup crumbled feta cheese
Preheat oven to 425 degrees
Heat the olive oil in an ovenproof skillet over medium-high heat. Add the diced onion and cook, stirring until softened, approximately 3 minutes. Then add the garlic and cook for 1 more minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let it simmer for about 5 minutes, until the tomato juices begin to thicken.
Remove from the heat. Stir in parsley and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes. Remove from oven and serve with rice.
adapted from Ellie Krieger, Eat Smart