Greek Spiced Baked Shrimp with Greek Orzo Salad

Greek Spiced Baked Shrimp
Source: Gourmet Magazine (suggested by Graham)

1 medium onion, chopped
2 cloves garlic, finely chopped
3 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 (28 oz.) can whole tomatoes in juice, drained, reserving juice and chopped
Pinch of sugar
1 1/4 lb. large peeled and deveined shrimp
1/4 lb. feta, crumbled
2 tablespoons chopped dill

Preheat oven to 375 with rack in the middle. Cook onion and garlic in oil with 1/4 teaspoon salt in a 4 quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat. Season shrimp with 1/4 teaspoon salt, then stir into tomato sauce. Transfer to a 2 quart shallow baking dish and top with feta. Bake until just cooked through, 18-20 minutes. Serve sprinkled with dill.

This was so good! It was super flavorful and I will definitely be making it again.

Greek Orzo Salad

Salad
8 oz. orzo
4 cups baby spinach, chopped
12 cherry tomatoes, halved
1 cup kalamata olives, pitted and halved (I skipped these since I'm not a huge olive fan)
1/2 cup red onion, chopped
4 oz. feta

Dressing
2 tablespoons white wine vinegar
1 garlic clove, minced
1/3 cup olive oil

Cook orzo until tender, 8-10 minutes. Chill 20 minutes. Add remaining salad ingredients to chilled orzo. In a separate container, mix together dressing. Pour dressing over salad and let chill for 30 minutes.