Greek Baked Shrimp

It's New Year's resolution time! We are pretty good about eating healthy most of the time, but it really helps when the dish (and the leftovers) are really good! This makes 6 servings.

Greek Baked Shrimp

• 1 medium onion, chopped
• 2 garlic cloves, finely chopped 
• 3 tablespoon extra-virgin olive oil 
• 1/2 teaspoon hot red-pepper flakes 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground allspice 
• 1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped 
• Pinch of sugar
• 1 1/4 pound large peeled and deveined shrimp
• 1/4 pound feta, crumbled (2/3 cup)
• 2 tablespoons chopped dill

 *Steamed rice, pearl couscous or crusty bread make great accompaniments.

 

Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

 

Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.

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I love couscous, but it's not popular with the other eaters in the house. Watching an episode of Top Chef, I saw use of Israeli couscous, aka pearl couscous and sought it out. Like pearls of chewy pasta, it was a huge hit. Some great brands are Near East which also comes in flavors, and Rice Select which comes in regular, whole wheat and tri-color.