Agean Shrimp Anita
1/4 - 1/2 c olive oil 1 onion, chopped 3/4 lb tomatoes (2 medium) 2 garlic cloves, crushed 1 small bay leaf 1/2 t dry basil 1 t dried oregano 1/4 c chopped fresh parsley 1/2 t hot sesame oil (Do not omit) Salt and freshly ground black pepper, to taste 3/4 - 1 lb. raw shrimp 8 oz. feta cheese, crumbled 8 black olives, (preferably Greek olives) 1/2 lemon cooked rice 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 min. Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of 8x8x2" baking pan. Preheat oven to 475 degrees. Bring pan juices to a boil; add shrimp and cook 2 min., 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 min. Serve over rice. Makes 4 to 5 servings. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
