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Shrimp Saganaki
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| INGREDIENTS | |
| 2 tablespoons | extra-virgin olive oil |
| 2 tablespoons | canola oil |
| 1 large | onion, thinly sliced |
| 6 | plum tomatoes, (1 1/4 pounds), coarsely chopped |
| Salt | |
| Crushed red pepper | |
| 1 1/2 pounds | shelled and deveined large shrimp, halved lengthwise |
| 1/2 cup | pitted kalamata olives, coarsely chopped |
| 1/4 cup | chopped fresh dill |
| 3 ounces | Greek feta cheese, crumbled |
Crusty bread, for serving
In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.
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