Aegean Shrimp Anita

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 onion, chopped
• 3/4 lb tomato, chopped (2 medium-size tomatoes)
• 2 cloves garlic, crushed
• 1 small bay leaf
• 1/2 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon hot sesame oil (do not omit)
• salt & freshly ground black pepper, to taste
• 1 lb uncooked cleaned and deveined shrimp
• 8 ounces feta cheese
• 8 black olives, halved (preferably greek olives)
• 1/2 lemon
• 4 cups hot cooked rice

Recipe

• 1 preheat oven to 475ºf.
• 2 heat oil in a large skillet over medium-high heat.
• 3 add onion and sauté until soft.
• 4 stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper.
• 5 cook 4 to 5 minutes.
• 6 remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8 x 8 x 2-inch baking pan.
• 7 bring pan juices to a boil; add shrimp.
• 8 cook 2 minutes or until shrimp turn pink.
• 9 add shrimp with juices to baking pan; crumble feta over top.
• 10 arrange olives on top of feta and squeeze lemon juice over all.
• 11 bake 10 to 15 minutes.
• 12 serve over rice.