Greek Shrimp with tomatoes and feta

Ingredients:

• 4 tbsp extra-virgin olive oil
• 3/4 cup finely chopped shallots, from about 3 shallots
• 4 garlic cloves, roughly chopped
• 1 (28-oz) can diced tomatoes
• 1 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/2 tsp crushed red pepper flakes
• 1 tbsp honey
• 1 1/2 lb extra-large shrimp, peeled and deveined
• 6 oz feta cheese
• 3/4 tsp dried oregano
• 2 tbs roughly chopped mint

Directions:

1. preheat oven to 400F. Set oven rack in middle position and another about 5 inches underneath the broiler.
2. heat the oil in a wide oven-proof skillet over medium-low heat. Add the shallots and garlic and cook, stirring occassionally, until softened (5-7min). NOTE: do not brown.
3. Add the tomatoes with juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occassionally, until the sauce is thickened (15-20 min).
4. Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with oregano. Bake for 12-15 min., until the shrimp are pink and just cooked. Turn on the broiler, using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1-2 min, or until the feta is golden brown in spots.
5. Using oven mitt, remove the pan from the oven. Let the shrimp rest for 5 min, then sprinkle with mint and serve.

NOTE: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9×13 baking dish and follow direction.