How to Make Shrimp in Tomato Sauce with Feta, Parsley & Dill

Don't worry; the shrimp are under the feta cheese.

Here are instructions for a Greek-influenced dish, without exact quantities. I don't mean to be a pain, but figure it out as you go. Seriously, it isn't going to make that much of a difference if you use one or two onions or a 14-ounce or 28-ounce can of diced tomatoes.

In a pan, sweat chopped onion until soft and translucent, adding minced garlic halfway through, if desired. Add diced tomatoes (I use the Bionaturae brand) and chopped dill and parsley and simmer for about 10 minutes, until liquid thickens slightly. If pan isn't oven-proof, pour sauce into an oven-proof dish. Add shrimp, mix. Crumble feta cheese on top of mixture and bake in a 350-degree oven until the shrimp are done, about 10-12 minutes, depending on the size of the shrimp. Season to taste with unrefined sea salt, fresh ground pepper and lemon juice. Add more chopped dill and/or parsley to top of dish for added color, flavor and nutrition.