Shrimp With Feta and Tomatoes

Preparation

1. Step 1

   Heat 2 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Add 1 lb. large shrimp, peeled, deveined, patted dry, in a single layer; season with kosher salt and freshly ground pepper. Cook until shrimp are bright pink and nearly cooked through, about 1 minute per side. Using a slotted spoon, transfer shrimp to a plate.

   Step 2

   Reduce heat to medium and melt 2 Tbsp. unsalted butter in same skillet. Cook 1 medium onion, finely chopped, stirring often, until translucent, about 3 minutes. Add 5 garlic cloves, finely chopped, and cook, stirring, until fragrant, about 2 minutes. Add 2 Tbsp. double-concentrated tomato paste and cook, stirring often, until darkened in color, about 3 minutes. Add 2 lb. plum tomatoes, chopped, ¼ cup finely chopped basil, 2 tsp. Dijon mustard, and 1 tsp. sugar; stir to combine. Cook, stirring occasionally, until tomatoes are beginning to fall apart and juices have thickened, 12–15 minutes.

   Step 3

   Pour in ½ cup dry white wine and 2 Tbsp. fresh lemon juice and cook, stirring occasionally, until sauce is thickened, about 5 minutes; season with salt and pepper. Return shrimp along with any accumulated juices to skillet; stir in ¼ cup finely chopped parsley. Remove from heat and scatter 2 oz. feta, crumbled, over.

   Step 4

   Heat broiler. Transfer skillet to oven; broil until cheese is browned in spots and shrimp is cooked through, about 4 minutes. Taste and season with more salt if needed.

   Step 5

   Divide among shallow bowls; top with more parsley. Serve with toasted country-style bread.