Ingredients
2 T each extra-virgin olive oil & canola oil (I used all olive oil)
1 large onion, thinly sliced
6 plum tomatoes (1 1/4 lb), coarsely chopped (2 cans of diced tomatoes may be substituted)
Salt
Crushed red pepper
1 1/2 lbs shelled and deveined large shrimp, halved lengthwise
1/2 C kalamata olives, coarsely chopped
1/4 C chopped fresh dill (I used dried)
3 oz Greek feta cheese, crumbled
Crusty bread, for serving
Preparation
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 (or over pasta if using), sprinkle with the remaining feta and serve with crusty bread.
