When I think of Greek food, I think spanakopita, baklava, olives, oregano, olive oil, etc. This dish, called Greek-Spiced Baked Shrimp by Andrea Albin, had some unknown Greek combinations. It wound up being the most savory, flavorful, bright shrimp dish I’ve had in a long time. It’s a tomato-based dish with strong hints of cinnamon, allspice, garlic, and feta. It’s sweetened up with some onion. As the notes in the recipe indicate, you definitely need some crusty bread to soak up the juices in this dish. Waste nothing!
I used diced tomatoes which actually sped up the cooking process even more.