Ingredients

• 1/4 cup extra-virgin olive oil
• 1 white onion, chopped
• 1/2 teaspoon Greek Seasoning, recipe follows
• 1/2 teaspoon dried oregano
• 5 medium tomatoes, blanched, peeled and chopped
• Sea salt
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 8 jumbo shrimp, peeled and deveined
• 5 ounces Greek feta cheese, crumbled
• 1/4 cup kalamata olives
• Thick-crusted bread, for serving
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon dried rosemary
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon sea salt

Instructions

1. Preheat the oven to 350 degrees F. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until nearly translucent, about 5 minutes. Add the Greek Seasoning, oregano and tomatoes, and season with sea salt. Simmer until the sauce thickens slightly, about 15 minutes. Stir in the parsley and shrimp.
2. Transfer the shrimp mixture to a small baking dish. Top with the feta. Bake until the shrimp are cooked through, about 25 minutes. Add more Greek Seasoning and sea salt if desired. Garnish with the olives. Serve hot, with the crusty bread for dipping.
3. Combine the oregano, parsley, garlic powder, onion powder, rosemary, pepper and sea salt.