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Ingredients

¼ cup Afia corn oil plus
¾ cup onion, finely chopped
4 garlic cloves, roughly chopped
794g can diced tomatoes
1½ Teaspoons salt
¼ Teaspoons pepper
1 Teaspoons ground cumin
½ Teaspoons crushed red pepper flakes
1 Tablespoons honey
680 g extra large shrimp, peeled
170 g feta cheese
¾ Teaspoons dried oregano
2 Tablespoons fresh mint, roughly chopped

How to prepare

  • Heat the corn oil in a wide skillet over medium-low heat.
  • Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey.
  • Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
  • Arrange the shrimp over the tomato sauce in an even layer.
  • Crumble the feta over the shrimp, and then sprinkle with the oregano.
  • Cover and let it cook for 3 minutes, until the shrimp are pink and just cooked.
  • carefully transfer the pan to the oven on the high rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots.
    Using an oven mitt, remove the pan from the oven. Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.

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