1/4 – 1/2 cup olive oil
1 onion, chopped
3/4 lb. tomatoes, chopped (2 medium)
2 garlic cloves, 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
3/4 – 1 lb raw shrimp
8 ounce 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 inch 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 5 servings.