SHRIMP, TOMATO AND BEAN CASSEROLE

MOUTH-WATERING SHRIMP, TOMATO AND BEAN CASSEROLE
Prepared in 25 minutes or less plus 1 hour refrigeration.

¼ cup extra-virgin olive oil
½ cup finely chopped red onion
1 tsp hot crushed red pepper flakes
1 tsp fresh oregano
3 garlic cloves, minced
1½ lbs medium shrimp, peeled, deveined with tails left on
1 can garbanzo beans (or cannellini beans), rinsed and drained
½ cup fresh grape tomatoes plus 1 can finely diced canned tomatoes, drained
¼ cup chopped fresh-leaf flat parsley
Salt and fresh pepper to taste
*(⅔ cup Feta or Parmigiano-Reggiano cheese coarsely grated is optional)

Preheat oven to 400°F.

In a large skillet, heat the olive oil and sauté the onion over medium heat for 5 minutes, or until soft.

Add the pepper flakes, oregano and minced garlic and sauté for 30 seconds. Add the shrimp and sauté for 2 minutes or until they start to become firm.

Add the garbanzo beans, tomatoes and salt and fresh pepper to taste and cook for 2 more minutes. Once sauce begins to thicken, transfer all ingredients into a casserole or baking dish (Staub is the best).

Bake for 10 minutes, or until the sauce is bubbly. Serves 4.

*Optional: Sprinkle with the cheese and bake another 2 to 3 minutes more.
Sprinkle with fresh parsley and serve immediately.