Prep 30 mins
Cook 25 mins
I don't remember where this recipe came from, but I have had it for years, and it it very good.
- 1⁄4 cup extra virgin olive oil
- 1 1⁄2 large onions, coarsely chopped
- 1 lb tomatoes, seeded and chopped,reserving juice and seeds
- 3 -4 cloves garlic, crushed or chopped,more to taste
- 1 bay leaf
- 1 teaspoon dried basil, lightly crushed to release flavor
- 1 teaspoon dried oregano, lightly crushed to release flavor
- 1⁄2 cup chopped fresh parsley
- 1⁄2 teaspoon sesame oil
- 2 -3 dashes hot pepper oil (or Tabasco, distant second choice)
- salt & freshly ground black pepper, to taste.
- 1⁄2 cup red wine or 1⁄2 cup white wine, as required for additional liquid
- 1 1⁄2 lbs large shrimp, peeled and deveined
- 8 ounces crumbled feta cheese, more to taste
- 15 -20 black kalamata olives, pitted and halved
- 1 lemon
- hot cooked rice or rice, pilaf as accompaniment
- Preheat oven to 475 degrees F.
- Heat olive oil in a large skillet over medium heat.
- Add onions and saute until soft.
- Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
- Add reserved tomato juice and wine, and cook for 4-5 minutes.
- Remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
- Spread vegetables in the bottom of an 8"x8"x2" baking pan.
- Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
- Add shrimp to baking pan.
- Deglaze skillet with a little more wine, and pour over shrimp.
- Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
- Bake for 10-15 minutes.
- Remove from oven, and squeeze remaining lemon over top.
- Serve with rice or rice pilaf.
- Makes 4-5 servings.
Russell cooked this for our dinner last night. It was good, with lots of nice fresh flavours. He found the recipe easy to follow and quick to make. There were 5 of us sharing this, so I wish I had had more sauce over my rice, but I love loads of sauce.