1 medium onion, chopped
2 garlic cloves, finely chopped
3 Tbsp extra-virgin olive oil
1/2 tsp hot red-pepper flakes
1/2 tsp ground cinnamon
1/4 tsp ground allspice
28-oz can petite-diced tomatoes
Pinch of sugar
1-1/4 pound large peeled and deveined shrimp
2/3 cup crumbled feta
Accompaniments: crusty bread and a green salad
Preheat oven to 375°F with rack in 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 1/8 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 to 20 minutes.
Per serving: 360 calories, 19 g fat (6 g saturated), 238 mg cholesterol, 1020 mg sodium, 14 g carbohydrates, 3 g fiber, 34 g protein