1 28 oz. can plum tomatoes, drained and chopped, juices reserved
½ teaspoon dried oregano
1 bell pepper, chopped into ¾ inch pieces
1½ pounds medium-large shrimp, peeled and de-veined
½ pound feta cheese (try the Greek feta cheese available at Vincenzo’s – it’s amazing!)
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh parsley, finely chopped
Freshly ground pepper to taste (salt is not necessary as the feta cheese is salty)
Warm pita bread and olives, for serving
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until soft but not browned. Add the tomatoes, bell pepper and oregano. Cook until thickened, about 8 minutes. If the mixture seems too thick, add some of the reserved juices.
Add shrimp to the sauce and cook 2-3 minutes until just pink.
Pour mixture into a shallow casserole dish. Sprinkle with the feta. Bake in a preheated 425 F oven for 12-15 minutes or until cheese melts. Season to taste with cracked black pepper. Sprinkle fresh herbs overtop. Serve with warm pita bread and olives (or over rice or pasta if preferred).