Greek-Spiced Baked Shrimp

When I was  kid, anytime I got to eat shrimp I knew it was a special occasion. Shrimp cocktail was always the appetizer for Thanksgiving and Christmas dinner and eating it still always feels a little luxurious to me. As an adult, I purchase shrimp on a fairly regular basis, grilling it for salad, tossing it with pasta, or using it in a stir-fry most often. This recipe, quite unique from the other shrimp recipes I've made, was a wonderful departure from the ordinary. Red pepper flakes offer plenty of spice, tempered just enough by the salty, pungent feta cheese, roasted tomatoes, and fresh dill. A filling, but healthy main dish served over rice with a side vegetable, this would also be an beautiful warm appetizer with a plate of crostini. From start to finish this recipe is somewhat of a time investment (45 minutes or so), but it is largely unattended, allowing you to prepare the rest of dinner or converse with guests. The perfect balance of elegance and ease, this recipe is sure to please any shrimp-lover with a penchant for bold flavors.

Greek-Spiced Baked Shrimp
from Gourmet, via Epicurious
serves 4

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 roasted chopped tomatoes in juice
Pinch of sugar
1 1/4 pound large peeled and deveined shrimp
1/4 pound feta, crumbled (2/3 cup)
2 tablespoons chopped dill

1. Preheat oven to 375°F with rack in middle.

2. 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.

3. 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.