Greek Shrimps

The plural of shrimp is not actually shrimps. But I really like the word shrimps. And now on with the show.

The idea of cinnamon as a spice that isn't exclusively used in sweet foods has been a big deal for me lately. Just writing that sentence makes me feel like a loser, but it's seriously true. Cinnamon is a lovely and rich and spicy flavor that lends itself really nicely to a lot of different sea food and grain dishes. I'll be honest, the taste of these shrimp is pretty intense, in a really excellent (have a glass of water at the ready) kind of way. This recipe is closely-based on one I originally saw over at Epicurious. I served it with some multi-grain baguette, but it would also work with some good rice.

As you can see from the picture, this isn't the prettiest dinner I've ever made, but the lack of leftovers speaks for itself. The food disappeared real quickly.

Recipe:
1 white onion, chopped
2 tsp. chopped garlic
3 tbsp. olive oil
1 tsp. red-pepper flakes
1/2 tsp. dill seeds
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1 (28-oz) can diced tomatoes in juice
1 pinch of sugar

1 1/4 lb. shrimp, deveined

1 package feta cheese

Directions:

1) Preheat oven to 375 degrees.

2) Heat the olive oil in a large pot on the stove. Cook onions and garlic with a pinch of salt until they are soft.

3) Add dill seed, cinnamon, allspice, chili flakes and a sprinkle of black pepper and cook for 30 seconds

4) Add tomatoes in juice and sugar and simmer until the volume reduces by 1/2, or about 20 minutes.

5) Remove pan from heat and stir in shrimp with a bit more salt.

6) Pour the mixture into a baking dish, and sprinkle the top with the feta cheese.

7) Bake the mixture for 18 to 20 minutes.

8) Sit back and watch the food disappear.

Until our next dinner,

ceh.