Aegean Shrimp

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 1/2 large onions, coarsely chopped
• 1 lb tomato, seeded and chopped,reserving juice and seeds
• 3 -4 cloves garlic, crushed or chopped,more to taste
• 1 bay leaf
• 1 teaspoon dried basil, lightly crushed to release flavor
• 1 teaspoon dried oregano, lightly crushed to release flavor
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon sesame oil
• 2 -3 dashes hot pepper oil (or tabasco, distant second choice)
• salt & freshly ground black pepper, to taste.
• 1/2 cup red wine or 1/2 cup wine, as required for additional liquid
• 1 1/2 lbs large shrimp, peeled and deveined
• 8 ounces crumbled feta cheese, more to taste
• 15 -20 black kalamata olives, pitted and halved
• 1 lemon
• hot cooked rice or rice, pilaf as accompaniment

Recipe

• 1 preheat oven to 475 degrees f.
• 2 heat olive oil in a large skillet over medium heat.
• 3 add onions and saute until soft.
• 4 stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
• 5 add reserved tomato juice and wine, and cook for 4-5 minutes.
• 6 remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
• 7 spread vegetables in the bottom of an 8"x8"x2" baking pan.
• 8 increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
• 9 add shrimp to baking pan.
• 10 deglaze skillet with a little more wine, and pour over shrimp.
• 11 crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
• 12 bake for 10-15 minutes.
• 13 remove from oven, and squeeze remaining lemon over top.
• 14 serve with rice or rice pilaf.
• 15 makes 4-5 servings.