Baked Shrimp in Tomato Feta Sauce

From Angela's blog

"A simple, but tasty dinner dish with lots of serving options. We chose pasta, but I think a crusty loaf would be better to soak up all the flavorful juices!" ~Angela

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley (or 4 tsp dried parsley)
1 Tbsp minced fresh dill (or 1 tsp dried dill)
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

1. Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
2. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
3. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Try #1 - April 6, 2010
Very good, but really only enough for one night (maybe 1/2 a leftover). We served it with peasant bread. The flavors were good - next time I might add more feta (I used half a 6 oz container of Trader Joe's feta, next time I might just add the whole thing...). I used dried parsley and dill (that's all I had), but it would nice to try it with fresh parsley.

I'm also not sure if any of our skillets are oven-safe, so I transferred it to a glass baking dish before baking.