Aegean Shrimp Anita - cooking recipe

Ingredients
    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 & 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
Preparation
    Preheat oven to 475\u00b0F.
    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.

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