August 8th, 2012
Preheat oven to 350 F.
Heat 2 tablespoons of olive oil in a saute pan over low heat, add shallots and cook until soft, 5 minutes. Add 1 garlic clove, 2 tablespoons thyme, bay leaves, and cinnamon. Add tomatoes, stir briefly, then cover and simmer for 5 to 10 minutes. Season to taste with salt and pepper.
Transfer tomato sauce to a large, shallow ovenproof dish. Sprinkle feta on top and place in oven, about 5 minutes.
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Add green onions and remaining 3 garlic cloves, and 1 tablespoon thyme and sauté for 1 to 2 minutes. Add shrimp and fennel seeds and cook, turning frequently, until shrimp are opaque, about 2 minutes.
Add shrimp to dish with tomatoes and feta and return dish to oven for 10 minutes.
Drizzle remaining olive oil over top, together with flaxseed oil, if using. Leave to cool slightly before serving.
Nutrients per serving: 20 g protein, 26 g carbs, 28 g fat, 5 g fibre