Ingredients:
1/4 cup olive oil
1 onions, chopped
3/4 lb tomatoes, chopped ( 2 medium-size tomatoes)
2 cloves garlic, crushed
1 small bay leaves
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 lemons
4 cups hot cooked rice
Directions:
Preheat oven to 475 F.
Heat oil in a large skillet over medium-high heat.
Add onion and saute 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 8 x 8 x 2-inch baking pan.
Bring pan juices to a boil; add shrimp.
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.
Servings: 4-5
Time preparation: 20 min.
Time total: 35 min.