Greek Baked Shrimp

Greek Baked Shrimp

2 tablespoons extra virgin olive oil, divided use
1 cup chopped onion
4 cloves of garlic, sliced
1 ½ - 2 cups diced tomatoes (or substitute a 15oz can of diced tomatoes)
¼ white wine or broth
½ cup pitted kalamata olives
½ cup artichoke hearts
½ teaspoon black pepper
¾ pound large shrimp, peeled and deveined
½ cup cubed or crumbled feta cheese
¼ cup chopped fresh parsley

Preheat oven to 400 degrees.

In a large oven-safe skillet, over medium heat, add 1 tablespoon of olive oil.  Let warm up for 1 minute, then add the onion.  Cook for 3-4 minutes, stirring, or until it begins to become translucent.  Add the garlic and tomato, stir and cook for 4-5 minutes longer.  Add the wine and stir, and remove the skillet from the heat.

Add the olives, artichoke hearts, and black pepper.  Stir well.  Arrange the shrimp on top of the vegetables.  Arrange feta on top too.  Drizzle with the extra tablespoon of olive oil.

Bake for 8-10 minutes–you want to make sure the shrimp is cooked and the vegetable mixture is a bit bubbly.

Remove from oven and top with parsley.

Serve over rice or on top of a roasted spaghetti squash half.

Serves 4.