Gambas griegas al horno con tomate y queso feta

Ingredientes

• 1.5 pounds large shrimp (16/20 count), peeled and deveined
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine (e.g., Sauvignon Blanc)
• 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 7 ounces block feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

Preparación

1. 1

   Position a rack in the middle of your oven and preheat to 400°F (200°C). Pat shrimp completely dry with paper towels.

2. 2

   Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and red pepper flakes and cook for 1 more minute until fragrant.

3. 3

   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow it to reduce by half, about 2-3 minutes.

4. 4

   Stir in the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken.

5. 5

   Remove the skillet from the heat. Arrange the shrimp in a single layer in the sauce.

6. 6

   Crumble the feta cheese over the top of the shrimp and sauce.

7. 7

   Transfer the skillet to the preheated oven and bake for 8-10 minutes, until shrimp are pink and opaque and the feta is soft.

8. 8

   Garnish with fresh parsley and serve immediately.