Greek Shrimp Saganaki



  • 3 tablespoons olive oil
  • 1 onion (large, sliced thin)
  • 1 pound tomatoes (approximately 6 small, chopped)
  • sea salt (Course)
  • crushed red pepper flakes
  • 1 pound shrimp (shelled and deveined, sliced in half lengthwise)
  • 1/2 cup pitted kalamata olives (chopped)
  • 1/4 cup dill (fresh chopped)
  • 1 cup feta cheese
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    1. In a large skillet, heat the oil over a high heat until it shimmers.
    2. Add the onions, continuing to cook on high until the onion starts to get soft and a little bit brown, approximately 5 minutes.
    3. Add the tomatoes, seasoning with salt and crushed red pepper flakes (a couple good shakes should do)
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