Shrimp Saganaki

I know I have mentioned this before, but about two years ago, I had the wonderful opportunity to travel to Greece to see two great friends get married. It was a perfect week filled with a LOT of food and a LOT of wine. One of the dishes that I remembered loving was shrimp saganaki so I am so glad I finally got to try making it on my own. It's certainly not the most authentic recipe for shrimp saganaki, but it's good. Also, it's really fast. Make sure you have tons of bread. My tomatoes didn't create a whole lot of juice, but there is still a lot of delicious-ness to soak up with the bread.

So today is Day 1 of my cleanse. Tomorrow, I will start sharing with you the food I get to eat while doing it. Wish me luck, but I don't have much confidence I will last longer than a day. Happy hump day/tax day! (yeah right)

Shrimp Saganaki
(Adapted from Food & Wine, March 2009)

Makes 2-3 servings

2 teaspoons each of extra-virgin olive oil and canola oil
1/2 large onion, thinly sliced
2 tomatoes, coarsely chopped
Salt
Crushed red pepper
1/2 pound shelled and deveined large shrimp, halved lengthwise
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons chopped fresh dill
1 1/2 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.