KOUZINA RECIPE OF THE MONTH
2 tbsp olive oil
1 large red onion, thinly sliced (about 2 cups)
Sea salt (coarse)
4 medium cloves garlic,chopped
2 tbsp dried oregano
Fresh dill sprigs
½ tbsp dried red chili flakes
2 (28 oz) cans whole peeled tomatoes, roughly chopped, juice reserved
20 large peeled & deveined shrimp
(about 2 lbs)
2 cups crumbled Feta
PREPARATION: Heat oil in a 12-inch skillet over medium-high heat. Add the onions and a pinch of salt and cook, stirring until they soften, about 3 minutes. Add the garlic, oregano, and chili flakes and cook, stirring constantly, for about 30 seconds. Add all tomatoes.
As the tomatoes soften and start to come together, stir occasionally and add lemon juice. Add up to 1/2 cup water if sauce becomes too thick.
Add the shrimp and 1 ½ cups of the Feta, stirring to combine. Cook until the shrimp are barely cooked through, about 3 minutes. Place in serving bowls and top with the remaining Feta, sprigs of dill and a pinch of oregano. Serve immediately with bread.