1 Onion, Chopped

3/4 lb. Tomatoes, chopped (2 medium)

2 Garlic cloves, crushed

1 Small Bay Leaf

1/2 tsp. Dried Basil

1 tsp. Dried Oregano

1/4 cup Chopped Fresh Parsley

1/2 tsp. Hot Sesame Oil (DO NOT OMIT)

Salt and Black Pepper

3/4 – 1 lb. raw shrimp

8 oz. feta cheese, crumbled

8 black olives halved, preferably Greek

1/2 lemon

Cooked rice

 

Heat oil in a large skillet over med high heat. Add onion and sauté until soft. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper. Cook 4 to 5 minutes. Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8x8x2″ baking pan. Preheat oven to 475. Bring pan juices to a boil; add shrimp and cook 2 minutes, or until shrimp turn pink. Add shrimp with juices to baking pan; crumble feta over top. Arrange olives on top of feta and squeeze lemon juice over all. Bake 10 to 15 minutes. Serve over rice. Makes 4 to servings.