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Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)
  • ¼ cup extra-virgin olive oil
  • ¾ cup finely chopped shallots, from about 3 shallots
  • 4 garlic cloves, roughly chopped
  • 1 ( 28-oz) can diced tomatoes
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
  • 1 tablespoon honey
  • 1½ pounds extra large shrimp (26/30), peeled and deveined, thawed if frozen
  • 6 ounces feta cheese
  • ¾ teaspoon dried oregano
  • 2 tablespoons roughly chopped fresh mint
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