Bla Bla Bla

Baked Shrimp in Tomato Feta Sauce

INGREDIENTS
* 1 Tbsp olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 14.5-ounce cans of diced tomatoes
* 1/4 cup mincedfresh parsley
* 1 Tbsp minced fresh dill or 1 teaspoon dried dill
* 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
* Pinch of salt, more totaste
* Pinch black pepper, more to taste
* 3 ounces feta cheese (about 2/3 cup, crumbled)
METHOD
1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Addthe onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes,until the juices thicken a bit.
3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Ceviche

INGREDIENTS
* 2 lbs of firm, fresh red snapper fillets (or other firm-fleshedfish), cut into 1/2 inch pieces, completely deboned
* 1/2 cup of fresh squeezed lime juice
* 1/2 cup of fresh squeezed lemon juice
* 1/2 red onion, finely diced
* 1 cup of chopped freshseeded tomatoes
* 1 serrano chili, seeded and finely diced
* 2 teaspoons of salt
* Dash of ground oregano
* Dash of Tabasco or a light pinch of cayenne pepper
* Cilantro
* Avocado* Tortillas or tortilla chips
METHOD
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemonjuice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors...