Aegean Shrimp Anita

• 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

1. Preheat oven to 475u0b0F.
2. Heat oil in a large skillet over medium-high heat.
3. Add onion and saute until soft.
4. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper.
5. Cook 4 to 5 minutes.
6. 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.
7. Bring pan juices to a boil; add shrimp.
8. Cook 2 minutes or until shrimp turn pink.
9. Add shrimp with juices to baking pan; crumble feta over top.
10. Arrange olives on top of feta and squeeze lemon juice over all.
11. Bake 10 to 15 minutes.
12. Serve over rice.

olive oil, onion, tomatoes, garlic, bay leaf, dried basil, oregano, parsley, hot sesame oil, salt, shrimp, feta cheese, black olives, lemon, rice

Taken from www.food.com/recipe/aegean-shrimp-anita-42068 (may not work)