Smoky Shrimp and Feta Skillet

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, thinly sliced
• 2 tsp Smoked paprika
• 1 tsp Dried oregano
• ½ tsp Chilli flakes
• 1 tbsp Tomato paste (purée)
• 400 g can (14 oz) Chopped tomatoes
• 450 g (1 lb) Raw shrimp (prawns), peeled and deveined
• 200 g (7 oz) Feta cheese, crumbled
• 1 Lemon, half juiced, half cut into wedges
• 2 tbsp Fresh flat-leaf parsley, chopped
• To serve Crusty bread

You’ll need: Large ovenproof frying pan

Method

1. 1

   Heat the oven. Heat the oven to 200°C (400°F).

2. 2

   Build the sauce. Heat the oil in an ovenproof frying pan over medium heat. Add the onion and a pinch of salt and cook for 5 minutes, until soft. Add the garlic, paprika, oregano and chilli flakes and stir for 1 minute, until fragrant.

3. 3

   Simmer. Stir in the tomato paste, then the chopped tomatoes. Simmer for 8 to 10 minutes, stirring now and then, until thick. Taste, and season lightly, as the feta is salty.

4. 4

   Add shrimp and feta. Take the pan off the heat. Nestle the shrimp into the sauce in a single layer, squeeze over the lemon juice, and scatter the feta on top.

5. 5

   Bake. Bake for 8 to 10 minutes, until the shrimp are pink and opaque all the way through and the feta is soft and starting to colour at the edges. Do not bake them longer than needed or they turn rubbery.

6. 6

   Serve. Scatter over the parsley and serve straight from the pan, with lemon wedges and plenty of crusty bread for the sauce.