Shrimp Santorini

Chris and I took a Greek cooking class several weeks ago.  It was a hands on class so we made the whole meal.  Everything was outstanding.  This was the appetizer.

1 tbsp. extra virgin olive oil
2 tsp. butter
1lb. shrimp, peeled and deveined
Salt and pepper to taste
2 cloves garlic, minced
1/8 tsp. red pepper flakes
1/4 C. dry white wine
4 plum tomatoes, seeded and chopped
1 1/2 tbsp. fresh dill, rough chopped
1/2 C. feta cheese, crumbled
1/4 C. panko bread crumbs mixed with 1 tbsp. extra virgin olive oil

Preheat broiler to high.

Heat a heavy, wide pan over medium heat and add the butter and olive oil.  Season the shrimp with sale and pepper to taste.  Saute the shrimp, stirring occasionally, until it about halfway cooked through.

Add the red pepper flakes and garlic and cook and additional 30 seconds or until aromatic.

Stir in the wine and simmer for 3-4 minutes.  When the liquid begins to thicken, stir in the chopped tomatoes and remove from the heat.  Sprinkle with dill and cheese and cover with the bread crumbs. 

Place the pan under the broiler and cook until bubbly and lightly browned.