Shrimp and Feta

Back to school and healthy eating inspired me to make this easy dish tonight. We ate it on riced cauliflower from Trader Joes and I swear my mind thought it was rice! Even Russ said so.

2 large Vidalia Onions chopped

4 coves of garlic grated on the micro plane

3 -16 oz. cans of chopped tomatoes – Italian style

2 pounds of raw shrimp, peeled

Big handful of chopped fresh dill weed

1 cup of crumbled feta cheese

Squeeze of lemon juice

Put the onions in a non-stick fry pan and cook on high heat for five minutes, stirring every once in a while. Add the garlic and cook another minute. Add the tomatoes and continue cooking for ten more minutes and think about stirring every two minutes.

Spray a casserole dish with pam and preheat the oven to 400 degrees.

Pour the onion and tomato sauce in an the casserole dish and add the dill, raw shrimp and feta cheese and sprinkle the whole thing with salt and pepper.

Place in the hot oven and bake for ten minutes, until the shrimp are just opaque and the feta is soft.

Remove from oven and squeeze some lemon over the whole thing.