Shrimp Saganaki

Ingredients

• 56  canned tomatoes whole peeled roughly chopped canned
• 4 servings top for serving
• 2 cups feta cheese crumbled
• 4 servings kosher salt 
• 2 tablespoons olive oil 
• 2 tablespoons oregano dried plus more for garnish
• 0.5 tablespoon pepper dried red
• 2 cups onion red thinly sliced
• 1.5 pounds shrimp deveined peeled

Equipment

• bowl
• frying pan
• potato masher
• wooden spoon

Directions

1. Heat oil in a 12-inch skillet over medium-high heat until shimmering.
2. Add the onions and a pinch of salt and cook, stirring until they soften, about 3 minutes.
3. Add the garlic, oregano, and chili flakes and cook, stirring constantly, until fragrant, about 30 seconds.
4. Add the tomatoes and their juice.
5. As the tomatoes soften, break them up with a potato masher or wooden spoon. Continue to cook, stirring occasionally, until tomatoes come to a boil. Lower thheat to maintain a bare simmer and cook for 20 minutes, adding up to 1/2 cup water is sauce becomes too thick.
6. Add the shrimp and 1 ½ cups of the feta, stirring to combine. Cook until the shrimp are barely cooked through, about 3 minutes.
7. Place in serving bowls and top with the remaining feta and a pinch of oregano.
8. Serve immediately with bread.