Shrimp with Feta and Dill

My most favorite hobby is cooking. I collect and read cookbooks like some people read romance novels. During my last move, I said good-bye to some of my collection to make way for new ones. One of my favorite cookbook authors is Ellie Kreiger. I like the way she adds personal notations to her recipes. She is also a contributor to my favorite magazine, "Fine Cooking".

I made Shrimp with Feta and Dill from Ellie Kreiger today for dinner. It is an easy and fast recipe to make for dinner. In a pretty casserole pan, it serves beautifully for company. I made it for my friends when I visit them. It serves four ( or two who really like it!). This is how I make it:

One 12 ounce bag of shrimp (I use Contessa Jumbo Shrimp clean, raw, tail on) - Should be defrosted! You can leave the tails on or remove them. Rinse and pat dry.
One medium size white or yellow onion (medium chop)
One can of petite diced tomatoes
Garlic (Use to your taste. I love garlic! Vampires leave me alone! I usually roughly chop four cloves of garlic.)
Dill (Use to taste. I usually buy it fresh in a package from the market. I use half of it. I rinse it and cut off the stems. I then roughly chop it.)
Feta Cheese (The recipe calls for 1/2 cup of crumbled feta. I use more because I like it! I usually buy the feta already crumbled.)

Warm a pan that can also go into the oven on the stove top. Set the oven to 350 degrees. Swirl in enough olive oil to coat the bottom of the pan. Add the chopped onion. Let saute over medium high heat. Add garlic and saute as well. When the onion is almost translucent, add the can of tomatoes including juice. Reduce heat and let cook at medium for about five minutes. Then add shrimp. You want the shrimp to cook until they just turn pink. Add the dill and feta. Stir to mix. Put the pan into the oven. Since everything is cooked, what you are looking for is a bubbling sauce and melted feta. I usually give it between 15 to 30 minutes depending on the oven. My oven in Hofheim was hotter than my oven in Lehrburg.

This is wonderful with couscous or crusty bread. A fancy salad and simple dessert will round out the dinner!