Quick meal, Greek style

Since this column publishes post-Valentine's Day I contemplated whether I should write a Valentine's Day recipe or just move on and give you something for everyday cooking. This recipe for classic shrimp and tomatoes seemed like the perfect solution. The recipe can work for making your sweetie a special dinner or even for an easy weeknight meal.

While reading one of my favorite blogs, I came across a recipe for shrimp with feta cheese that was pretty simple and quick. It's a Greek-style dish with sweet shrimp, tart tomatoes, and lemon. But it triggered an idea.

I have this book called "The Olive and the Caper," written by Susanna Hoffman, who wrote her book after more than 30 years of extended stays in Greece and learning from local cooks, fishermen, bakers and housewives. Not only does she explore recipes and the food, but she gives you great background on Greece, the food and the culture. I do love this book! Greek foods are probably one of my favorites to cook as well.

On with my point now. While reading the recipe from the blog, I thought "The Olive and the Caper," would have something similar. I was right! Classic Shrimp and Tomatoes.

"The Olive and the Caper" recipe included dill, of which I had none, and it also called for wine and tomato paste, which was not in the other recipe. So I combined the two recipes and went on my way.

I know some of you out there do not like capers (to my friend Kim!) but don't run away just yet - use lemon juice instead to get the tanginess.

Classic Shrimp and Tomatoes

1 pound shrimp, peeled and deveined

1 tablespoon olive oil

1- 28 ounces can diced tomatoes, drained

2 cloves of garlic, minced

1⁄2 onion very finely diced

1 tablespoon capers and the juice (or lemon juice)

1⁄4 cup white wine

1 teaspoon dried oregano (neither recipe called for this, but it is very Greek)

Kosher salt

2 cranks freshly ground black pepper.

Preheat the oven to 400 degrees.

In an oven-safe skillet (no nonstick pans) saute the onion and garlic in olive oil for a few minutes until it all becomes fragrant. Add wine and saute for another minute. Add the drained tomatoes, oregano, salt, pepper, and capers and cook for about 10 minutes, to reduce the sauce a bit.

Add the shrimp and push them down deep into the sauce (the sauce is going to cook the shrimp). Cook about 3 minutes, stir and crumble feta cheese on top of the sauce. Place your skillet directly into the oven and bake until the cheese melt, about three minutes.

Top the dish with 1 tablespoon of chopped parsley. Serve with some crusty bread or over penne pasta.

This recipe is amazing because it takes very little time to cook, but I assure you, it will impress. This is a great easy weeknight dinner - I have added it to my regular dinner list. (See my blog for some more weeknight cooking ideas and kitchen tips to help keep fresh foods at your fingertips).

• Amanda Skiba is passionate about cooking and posts her favorite recipes at www.stuffurface.wordpress.com.