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Ingredients

• 2 tablespoons  each of extra-virgin olive oil and canola oil
• 1   large onion, thinly sliced
• 6   plum tomatoes, coarsely chopped (1 1/4 pounds)
•   Salt
•   Crushed red pepper
• 1 1/2 pounds  shelled and deveined large shrimp, halved lengthwise
• 1/2 cup  pitted kalamata olives, coarsely chopped
• 1/4 cup  chopped fresh dill
• 3 ounces  Greek feta cheese, crumbled
•   Crusty bread, for serving

Description

For Shrimp Saganaki, Greeks Saute Shrimp In A Pan With Tomatoes, Olives, And Feta Cheese, Then Serve It Right Out Of The Skillet With Bread To Soak Up All The Delicious Juices. Grace Parisi Stirs Fresh Dill Into Her Quick Version To Brighten The Flavor.

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