Monday, February 15

Greek Spiced Shrimp

Serves 2

1/2 medium onion, chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon hot red-pepper flakes
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
Pinch of sugar
1/2 pound large peeled and deveined shrimp
1/4 pound feta, crumbled
2 tablespoons fresh chopped dill

Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat.

Season shrimp with salt, and place into 8x8 Pyrex dish.  Pour sauce over shrimp and stir slightly to coat - make sure shrimp and sauce is distributed evenly in dish.  Top with feta and bake until just cooked through (sauce will be bubbly and feta will be slightly melted), about 15 minutes. Sprinkle with dill and serve over basmati rice or with crusty french bread and a salad.

For vegetarians, sub extra firm tofu and eggplant for the shrimp - it is just as delicious.

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