Shrimp Saganaki

• 2 T each extra-virgin olive oil & canola oil (I used all olive oil)
• 1 large onion, thinly sliced
• 6 plum tomatoes (1 1/4 lb), coarsely chopped (2 cans of diced tomatoes may be substituted)
• Salt
• Crushed red pepper
• 1 1/2 lbs shelled and deveined large shrimp, halved lengthwise
• 1/2 C kalamata olives, coarsely chopped
• 1/4 C chopped fresh dill (I used dried)
• 3 oz Greek feta cheese, crumbled
• Crusty bread, for serving

1. In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls (or over pasta if using), sprinkle with the remaining feta and serve with crusty bread.

t, onion, tomatoes, salt, red pepper, shrimp, kalamata olives, fresh dill, feta cheese, crusty bread

Taken from www.epicurious.com/recipes/member/views/shrimp-saganaki-50071404 (may not work)