Ingredients
- 2 14.5-oz. cans diced tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 teaspoon dried oregano
- 4 ounces crumbled goat cheese
Preparation
1. Preheat oven to 450°F. Drain tomatoes, reserving 1/2 cup juice. 
(This was the point when I realized that I opened up the can of crushed tomatoes, rather than diced tomatoes. There’s a big difference, actually, so I cut up some leftover cherry tomatoes we had in the fridge for a salad I made, and used just a little portion of the crushed tomatoes. I am sure that this made a difference in the outcome of the presentation of the meal, and yet, the taste was still delightful.) Combine tomatoes, reserved juice, oil and garlic in an 8-inch square glass baking dish. Season with salt and pepper.
Bake until tomatoes are bubbling, about 15 minutes.
2. Stir shrimp and oregano into tomatoes. 
Sprinkle goat cheese on top. 
(This is where I admit to you that I could not find the goat cheese in my grocery store, so I just got feta cheese, because I LOVE feta cheese. Truly, I am not even sure how different the two cheeses are. Anyone out there know?)
Return to oven and bake until shrimp are cooked through, about 10 minutes. Serve immediately.
Here’s a link on the difference between goat & feta cheese. It’s quite informative. http://gourmet.lovetoknow.com/Difference_Between_Feta_Cheese_and_Goat_Cheese
While I love both, I find that they their taste and texture are very different. If you can find it, I highly recommend you try goat cheese!
Consistency wise, goat cheese is like room temp cream cheese. While goat cheese has a tang, feta has a salty tang. You can make goat cheese different flavors by mixing it with herbs, or rolling it in herbs.
Sounds like a great recipe!
I bet feta tasted even betta!