Shrimps with Tomatoes and Feta

INSTRUCTIONS

• 1
  First, we clean the shrimps. Remove the head. In clusters, remove the legs. Insert a finger under the shell from below and peel off the individual segments of the shell. Shrimps look better on a plate with tails, so we can leave them. Now we gut the shrimps. With a sharp small knife, make an incision along the back of the shrimp from head to tail. The depth of the cut is about 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 shrimps thoroughly and set them aside in the fridge.
• 2
  Preheat the oven to 230 degrees. Peel and finely chop the shallot. Also peel the garlic and slice it. Cut the chili pepper lengthwise, remove the seeds, and slice into strips. Cayenne chili is mildly spicy, so use half to a whole pepper, according to your taste.
• 3
  In a pan, sauté the shallot in olive oil until golden. Add the garlic and sauté together for a minute. Then add the chili and tomatoes. Stir in the honey, salt, and pepper, and let it simmer on low heat for 5 minutes.
• 4
  Meanwhile, cut the cheese into small cubes. Chop the parsley. Season the shrimps with salt and pepper. Add the shrimps and parsley to the tomato mixture and gently stir in the feta. Transfer this mixture to a baking dish or individual serving dishes and bake in the oven for 20 minutes. Add the baguette for the last few minutes to make it crispy and warm. Shrimps taste best with a herb baguette.