Shrimp saganaki with tomato and feta

Ingredients

• 3 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, sliced
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 1/2 lb large shrimp, peeled and deveined
• 4 oz feta, crumbled
• 2 tbsp chopped fresh parsley
• 1 loaf crusty bread
• Salt

Steps

1. Heat the oven to 400 °F.
2. Heat the oil in a large oven-safe skillet over medium heat. Cook the onion for 5 minutes, until soft.
3. Add the garlic and pepper flakes and cook for 1 minute.
4. Pour in the wine and let it bubble for 1 minute. Add the tomatoes, oregano and a pinch of salt and simmer for 10 minutes, until thick.
5. Nestle the shrimp into the sauce and wash your hands. Scatter the feta over the top.
6. Bake for 8 to 10 minutes, until the shrimp are pink and opaque.
7. Sprinkle with parsley and serve with the bread.