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Aegean Shrimp

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 tsp dried basil
1 tsp dried oregano
1/4 cup chopped fresh parsley
1/2 tsp 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 halved, preferably Greek
1/2 lemon
cooked rice

Heat oil in a large skillet over med-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 8x8x2" 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.

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5 of 9 people found the following review helpful:
Taste: Ease of Prep: Appearance:
shrimp delicious, January 24, 2004 - 04:06 PM
Reviewer: Anonymous from frederick Md.
one of the best shrimp dishes I've tried

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3 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
An Aegean Treat, April 13, 2004 - 12:18 PM
Reviewer: Jerry Lipsius from Clifton Springs, NY (near Rochester, NY)
I never tasted any shrimp dish better than this one! It was easy to prepare, looked good, and delightful to eat. The only change I would make is to use 4 ounces of Feta cheese rather than 8.

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3 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Shrimp at it's best, February 13, 2004 - 04:57 PM
Reviewer: Anonymous from South Carolina
I tried this recipe because it was already rated and they were right on with the rating! It was delicious.

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