I came home last night and tossed this together in less than 30 minutes. As soon as I had the onion and garlic started, I tossed basmati rice in another pan (following directions from whatever package you have) and got that started. I put frozen shrimp in a bowl of cool water to thaw, drained it when it was time to add it to the dish and it was great. I am not a fan of cinnamon and feel that it only belongs in dessert and should never be mixed with chocolate (don’t wreck chocolate) but the cinnamon is a great flavor but not an overpowering one in this recipe. The pictures are really lame, please don’t decide not to make this based on these pathetic photos, it was the best dinner I have made in a long time and honestly there haven’t been a lot of losers. TRY IT!!!! I’ll do better in the photo department in the future!
½ medium red onion diced
3 cloves of garlic, finely chopped
1 tablespoon olive oil
½ teaspoon red pepper flakes (decrease to ¼ tsp for less kick)
½ teaspoon ground cinnamon, preferably Chinese cinnamon
¼ teaspoon ground allspice
1 14 ounce can diced tomatoes including juices
10 oz. peeled, deveined raw medium shrimp
2 oz. crumbled feta cheese, about 1/3 cup
3 tablespoons chopped fresh dill
Preheat oven to 350 degrees F.
Sauté onion and garlic in olive oil over medium until soft, about 5 to 7 minutes. Add canned tomatoes and stir in spices. Simmer until slightly thickened, about 10 to 15 minutes. Stir shrimp and dill into tomato sauce, cover and simmer over low for 5 minutes. Toss feta cheese into pan, mix and transfer to small casserole dish. Bake until warmed through and bubbling, about 10 minutes.