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1/4 cup Olive Oil
1 Onion, chopped
3/4 lb Tomatoes, 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 and 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
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Preheat oven to 475ºF. Heat oil in a large skillet over medium-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 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.
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