Baked Shrimp with Feta and Grilled Sourdough

• olive oil↗2 tablespoon
• shallot↗1

  minced

• red bell pepper↗1

  diced

• garlic↗2

  minced

• canned diced tomatoes14

  14 ounces

• chicken or vegetable broth1 cup
• red chili pepper↗0.25 teaspoon
• salt↗1 teaspoon
• raw shrimp↗1 lb
• feta↗8 ounce

  crumbled

• fresh chopped parsley
• lemon wedges↗

  for serving

• thick slices of sourdough bread6
• butter for bread4 tablespoon

Step-by-step instructions

1. 1

   Sauté the vegetables: Heat olive oil in a large, oven‑safe skillet over medium‑high heat (I like using a wide, shallow Dutch oven). Add the shallot and bell pepper; sauté until softened, about 5 minutes.

2. 2

   Make the tomato sauce: Reduce heat. Add tomatoes, garlic, salt, red chili pepper and broth; simmer until the sauce reduces in volume and darkens slightly, about 10 minutes.

3. 3

   Grill the sourdough: While the sauce simmers, toast the bread. Melt butter, spread it on the bread and toast in a skillet (best on a grill pan) until crisp and golden. Wrap in foil and keep warm in the oven.

4. 4

   Add the shrimp: Place the shrimp in a single layer in the tomato sauce. The shrimp will cook in the sauce – leave on heat for about 5 minutes, turning once, until opaque.

5. 5

   Finish under the broiler: Turn on the grill. Sprinkle feta on top. Transfer to the oven and broil for 5 minutes or until feta browns. Serve with a garnish of fresh parsley and with the grilled sourdough and juicy lemon wedges.