Shrimp with Tomatoes and Feta

First, clean the shrimp. Detach the head. Remove the legs in clusters. Insert a finger from underneath the shell and peel off the individual shell segments. Shrimp look better on a plate with their tails, so you can leave them on. Now, devein the shrimp. With a sharp small knife, make an incision along the back of the shrimp from head to tail. The depth of the cut is approximately 0.5 cm. Use the tip of the knife to pick up the intestine and pull it out. Do the same on the belly. Here, the shrimp has a red/white vein. The cut does not need to be as deep as for the intestine. Again, use the tip of the knife to pick up the vein and carefully pull it out. Rinse the shrimp thoroughly and place them in the refrigerator.

Preheat the oven to 230 degrees Celsius. Peel and finely chop the shallot. Also, peel the garlic and slice it. Cut the chili pepper lengthwise, remove the seeds, and slice it into strips. Cayenne chili is moderately spicy, so use half to a whole pepper, according to your taste.

In a pan, sauté the shallot in olive oil until golden. Add the garlic and sauté together for one minute. Then add the chili and tomatoes. Stir in the honey, season with salt and pepper, and let it simmer gently for 5 minutes.