Greek Shrimp Saganaki

Instructions

1. Prepare the shrimp
   Pat the shrimp dry with paper towels. Season lightly with salt and pepper, taking care not to oversalt as the feta will add saltiness later.
2. Make the tomato sauce
   Heat 2 tablespoons olive oil in a large, deep skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and red bell pepper, cooking for another 2 minutes until fragrant.
3. Build the sauce flavors
   Add the diced tomatoes with their juice, white wine, tomato paste, oregano, and red pepper flakes. Stir well to combine. Bring to a simmer and cook for 10 minutes until the sauce has slightly thickened, stirring occasionally.
4. Preheat and prepare
   While the sauce simmers, preheat your oven to 400°F (200°C). If your skillet isn't oven-safe, prepare to transfer the mixture to a baking dish.
5. Add the shrimp
   Arrange the seasoned shrimp in an even layer over the tomato sauce. Sprinkle the crumbled feta cheese evenly over the top.
6. Bake the saganaki
   Transfer the skillet or baking dish to the preheated oven and bake for 10-12 minutes, or until the shrimp are pink and cooked through and the feta has softened and begun to brown slightly.
7. Finish with fresh elements
   Remove from the oven and immediately drizzle with the remaining 1 tablespoon of olive oil and the lemon juice. Sprinkle with the fresh dill.
8. Serve warm
   Allow to cool for 5 minutes before serving. Serve the saganaki directly from the pan with crusty bread on the side to soak up the flavorful sauce.