114.5-ounce can fire roasted diced tomatoes in their juices
¼teaspoonred pepper flakes
1tablespoonred wine vinegar
114-ounce can artichoke heartsdrained and quartered
½cuppitted Kalamata olives
3/4cupcrumbled feta cheese
2tablespoonschopped fresh parsley
2tablespoonsfresh lemon juicefrom about ½ medium lemon
For serving: ricewhole wheat couscous, crusty bread, pasta (optional)
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.
TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Very gently rewarm Mediterranean shrimp in a large skillet on the stove over medium-low heat. I also think leftovers would be tasty served cold as a salad over lettuce or pasta.
I wouldn't recommend freezing this dish, as the texture of the shrimp may become mushy once thawed.