Greek-Style Shrimp Skillet With Tomatoes, Spinach and Feta

Active time: 20 minutes

Total time: 35 minutes

4 servings (makes about 6 cups)

Storage: Refrigerate for up to 2 days. 11⁄4 pounds shrimp (26 to 30 per pound), peeled, deveined and tails removed 1/4 cup finely chopped fresh

flat-leaf parsley 2 tablespoons finely chopped 2 ⁄ 2fresh ounces dill feta cheese, crumbled

1 (about 1/2 cup) Cooked orzo or rice, or crusty

bread, for serving

2 tablespoons olive oil

1 small yellow onion (6 ounces), diced

(1 cup)

3 cloves garlic, minced or finely grated

One (28-ounce) can no-salt-added

diced tomatoes, with juices

1⁄4 teaspoon fine salt, plus more to

taste

1⁄4 teaspoon freshly ground black

pepper, plus more to taste

2 cups baby spinach, coarsely chopped

Position a rack in the middle of the oven and preheat to 425 degrees.

In a 12-inch ovenproof skillet, such as cast-iron, over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until aromatic, another 30 seconds. Add the tomatoes, salt and pepper, and bring to a lively simmer. Reduce the heat to medium-low and gently simmer, stirring occasionally, until the mixture is thick and saucy, about 10 minutes.

Stir in the spinach and cook, stirring, until just wilted, about 1 minute, then remove the skillet from the heat. Stir in the shrimp and herbs, top with the feta cheese and transfer to the oven.

Bake for 12 to 15 minutes, or until the shrimp is cooked through and the cheese is melted. Let rest for 5 minutes, then taste and season with additional salt and/or pepper, if desired.

Serve with cooked orzo, rice or crusty bread to sop up the juices. Nutrition information per serving (11⁄2 cups) | Calories: 308; Total Fat: 12 g; Saturated Fat: 4 g; Cholesterol: 198 mg; Sodium: 552 mg; Carbohydrates: 24 g; Dietary Fiber: 7 g; Sugar: 14 g; Protein: 31 g