Baked Shrimp With Tomatoes and Feta

1.

Add 4 tablespoons of olive oil to a wide skillet and heat it over medium heat. Once warm, add the diced shallots and minced garlic. Season with a pinch of salt and pepper. Cook for about 5 to 8 minutes, until the shallots and garlic are softened but not browned.

2.

While the shallots and garlic are cooking, bring a saucepan of water to a boil. Add the whole tomatoes to the boiling water and blanch for about 2 minutes. Transfer the tomatoes to a bowl of cold water to cool. Once cooled, core and peel the tomatoes, then cut them into wedges.

3.

Preheat your oven to 400°F (204°C). Return the skillet with the softened shallots and garlic to the stove over medium-high heat. Add the tomato wedges, a pinch of salt and pepper, and 1/2 teaspoon of crushed red pepper flakes. Cook for about 10 minutes, until the tomatoes are softened and juicy.

4.

Transfer the tomato mixture to a shallow earthenware baking dish. In a mixing bowl, season the peeled and deveined shrimp with 1 tablespoon of olive oil, salt, and pepper. Stir to coat the shrimp evenly. Arrange the shrimp over the tomato mixture in the baking dish.

5.

Crumble the feta cheese over the shrimp and tomatoes, and sprinkle 1/2 teaspoon of dried oregano on top. Bake in the preheated oven for about 10 to 12 minutes, until the tomatoes are bubbling and the cheese is slightly browned.

6.

Let the dish rest for about 5 minutes. Sprinkle the chopped mint over the top just before serving. Serve warm and enjoy.