Shrimp Saganaki

• 2 tablespoons each of extra-virgin olive oil and canola oil
• 1 large onion, thinly sliced
• 6 plum tomatoes (1 1/4 pounds), coarsely chopped

Salt

Crushed red pepper

• 1 1/2 pounds shelled and deveined large shrimp, halved lengthwise
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/4 cup chopped fresh dill
• 3 ounces Greek feta cheese, crumbled

Crusty bread, for serving

1. In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.