1 tablespoon olive oil
1 teaspoon chopped garlic
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 28-ounce can peeled and diced tomatoes
1 3.25-ounce jar capers, drained
1 pound peeled and deveined shrimp
4 ounces crumbled feta cheese
1. Preheat oven to 350 degrees.
2. Heat a large skillet over medium-high heat and add olive oil, garlic, oregano and red pepper flakes. Saute briefly, without allowing the garlic to brown, about 2 minutes. Add the tomatoes, stirring well, and bring to a boil. Cook at a rapid simmer, stirring frequently, until juices are reduced and sauce is slightly thickened, about 5 minutes. Add capers and season to taste with salt and black pepper.
3. Spread half of the sauce in a baking dish and top with the shrimp. Top with remaining sauce and sprinkle with the crumbled feta. Bake 15 to 20 minutes, until bubbling hot and shrimp are pink.