Shrimp Saganaki

• BASIC-EASY
• FAST
• HEALTHY
• STAFF-FAVORITE

Ingredients

1. 2 tablespoons each of extra-virgin olive oil and canola oil
2. 1 large onion, thinly sliced
3. 6 plum tomatoes (1 1/4 pounds), coarsely chopped
4. Salt
5. Crushed red pepper
6. 1 1/2 pounds shelled and deveined large shrimp, halved lengthwise
7. 1/2 cup pitted kalamata olives, coarsely chopped
8. 1/4 cup chopped fresh dill
9. 3 ounces Greek feta cheese, crumbled
10. Crusty bread, for serving

1. In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.