Shrimp with Feta Cheese & Tomatoes
If using fresh shrimp, remove the shell from the body only, leaving the head and tail intact. Devein by running a sharp knife down the back of the shrimp to remove the vein. If using frozen shrimp, defrost completely, shell, and devein.
In a skillet, sauté onion and garlic in the olive oil until onions are translucent. Add tomatoes, paprika, salt, and pepper and cook over low heat until the sauce thickens.
Place uncooked shrimp in and oven-safe dish, and pour the tomato sauce over the top.
Tuck pieces of feta cheese into the sauce between the shrimp. Sprinkle the grated kefalotyri cheese (or Pecorino Romano or Gruyere) over the top and bake until the cheese forms a crust on top, about 15 minutes.
Garnish with chopped parsley and serve hot.
*If you have small au gratin dishes, divide the shrimp and sauce to create individual servings.