Shrimp Saganaki

Ingredients

• 1/4 cup extra-virgin olive oil
• 3/4 cup finely chopped shallots (about 3)
• 4 garlic cloves, roughly chopped
• 1 (28 oz) can diced tomatoes
• 1 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1/2 tsp crushed red pepper flakes (use less for a milder dish)
• 1 tbsp honey
• 1 1/2 lb large shrimp (26–30 per lb), peeled and deveined, thawed if frozen
• 6 oz feta cheese
• 3/4 tsp dried oregano
• 2 tbsp roughly chopped fresh mint

Instructions

1. Heat the oven to 400°F (205°C), with one rack in the middle and another about 5 inches below the broiler.
2. Warm the olive oil in a wide oven-safe skillet over medium-low. Soften the shallots and garlic gently, stirring now and then, 5–7 minutes — you don’t want any browning.
3. Stir in the tomatoes with their juices along with the salt, pepper, cumin, red pepper flakes, and honey. Once it reaches a boil, drop the heat back to medium-low and let it bubble uncovered until thickened, 15–20 minutes.
4. Take the skillet off the heat and lay the shrimp over the sauce in a single layer. Crumble the feta on top and scatter over the oregano.
5. Bake on the middle rack for 12–15 minutes, until the shrimp turn pink and are just cooked through (smaller shrimp will finish faster).
6. Switch the oven to broil, move the pan to the upper rack, and give it 1–2 minutes until the feta picks up golden-brown spots.
7. Careful — the handle stays screaming hot, so keep a mitt or towel draped over it. Rest 5 minutes, shower with mint, and bring the whole pan to the table with plenty of crusty bread for the sauce.

Notes

No oven-safe skillet? Make the sauce in any pan, then transfer it to a 9×13-inch broiler-safe baking dish before adding the shrimp and feta.