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       James's  Agean Feta Olive Shrimp  

1/4 x 1/2 c olive oil 
1 x onion, chopped 
3/4 lb tomatoes (2 medium) 
2 clv garlic, crushed 
1 sm bay leaf 
1/2 tsp dry basil 
1 tsp dried oregano 
1/4 cup chopped fresh parsley 
1/2 tsp hot sesame oil (Do not omit) 
1 x salt and freshly ground black pepper, to taste 
3/4 x 1 lb. raw shrimp 
8 oz feta cheese, crumbled 
8 x black olives, (preferably Greek olives) 
1/2 x lemon 
    cooked rice 

 Method : 
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.

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