Greek Roasted Shrimp with Olives and Feta

• 4 Tablespoons Olive Oil, Divided
• 2 whole Shallots, Diced
• 4 cloves Garlic, Minced
• 13 cups White Wine
• 14- 1/2 ounces, weight Canned Diced Tomatoes
• 2 teaspoons Tomato Paste
• 1 teaspoon Oregano, Minced
• 1 whole Lemon, Zest And Juice
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 3/4 pounds Shrimp, Peeled And Deveined
• 13 cups Kalamata Olives, Halved
• 5 ounces, weight Feta Cheese, Crumbled
• 3/4 cups Panko Bread Crumbs
• 3 Tablespoons Italian Parsley (minced)

1. Preheat the oven to 400 degrees F.
2. Heat 2 tablespoons olive oil in a cast iron skillet over medium heat.
3. Add the shallots and cook until soft, about 5 minutes.
4. Add the garlic and cook for 1 more minute.
5. Add the wine and bring to a boil, scraping the pan.
6. Cook for about 3 minutes, until the wine has reduced about halfway.
7. Add diced tomatoes, tomato paste, oregano, lemon zest, salt, and pepper to the skillet.
8. Reduce heat to medium-low and simmer for 10 minutes.
9. Remove skillet from the heat and place the shrimp in one layer over the mixture in the skillet.
10. Sprinkle the olives and feta over the entire thing.
11. In a small bowl, mix the bread crumbs with the remaining 2 tablespoons of olive oil, then sprinkle over shrimp-feta-tomato mixture.
12. Transfer skillet to oven and bake for 15 minutes.
13. Remove from oven, squeeze the lemon juice over the top, and sprinkle with parsley.
14. Enjoy over quinoa, rice, or pasta, or simply serve from the skillet with a good hearty bread.

olive oil, shallots, garlic, white wine, tomatoes, tomato paste, oregano, lemon, kosher salt, freshly ground black pepper, shrimp, kalamata olives, cheese, bread crumbs, italian parsley

Taken from tastykitchen.com/recipes/main-courses/greek-roasted-shrimp-with-olives-and-feta/ (may not work)