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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