Shrimp Saganaki

• 2 Tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, sliced
• 2 bottles (8 oz. each) clam juice
• 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
• 1 tsp. crushed red pepper
• 1-1/2 lb. uncooked deveined peeled large shrimp Safeway 1 lb For $8.99 thru 02/09
• 1 cup ATHENOS Traditional Crumbled Feta Cheese
• 1/4 cup chopped fresh dill

1. Heat oil in large ovenproof skillet on medium heat.
2. Add onions; cook 8 to 10 min.
3. or until crisp-tender, stirring frequently.
4. Add garlic; cook and stir 1 min.
5. Stir in clam juice, tomatoes and crushed pepper.
6. Bring to boil, stirring frequently to scrape browned bits from bottom of skillet.
7. Simmer on medium-low heat 10 to 15 min.
8. or until liquid is reduced by half, stirring occasionally.
9. Heat oven to 400 degrees F. Arrange shrimp, in circular pattern, over tomato mixture in skillet; top with cheese and dill.
10. Bake 20 min.
11. or until shrimp turn pink.

olive oil, onion, garlic, bottles, salt, red pepper, shrimp, feta cheese, dill

Taken from www.kraftrecipes.com/recipes/shrimp-saganaki-185647.aspx (may not work)