Add an extra pinch or two of chile flakes if you prefer an even spicier tomato sauce.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:serves 4
- Active time: 30 minutes
- Total time:30 minutes
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced (about 2 cups)
- Kosher salt
- 4 medium cloves garlic, minced or grated with a Microplane (about 4 teaspoons)
- 2 tablespoons dried oregano, plus more for garnish
- ½ tablespoon dried red chile flakes
- 2 (28-ounce) cans whole peeled tomatoes, roughly chopped, juice reserved
- 20 large peeled and deveined shrimp (about 1 1/2 pounds)
- 2 cups crumbled feta
- Crusty bread, for serving
Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions and a pinch of salt and cook, stirring until they soften, about 3 minutes. Add the garlic, oregano, and chili flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and their juice.
As the tomatoes soften, break them up with a potato masher or wooden spoon. Continue to cook, stirring occasionally, until tomatoes come to a boil. Lower thheat to maintain a bare simmer and cook for 20 minutes, adding up to 1/2 cup water is sauce becomes too thick.
Add the shrimp and 1 ½ cups of the feta, stirring to combine. Cook until the shrimp are barely cooked through, about 3 minutes. Place in serving bowls and top with the remaining feta and a pinch of oregano. Serve immediately with bread.