Aegean Shrimp Anita Recipe

Ingredients for Aegean Shrimp Anita

• Olive Oil
• 1 medium onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 2 cloves minced garlic
• 1 bay leaf
• Dried Basil
• Dried Oregano
• Fresh Parsley
• Sesame Oil
• Salt & Freshly Ground Black Pepper
• 1 pound shrimp (peeled and deveined)
• Feta Cheese
• Black Olives
• Lemon
• Cooked Rice

How to Make Aegean Shrimp Anita

1. Preheat oven to 475°F (240°C).
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
4. Stir in 1 (28 ounce) can crushed tomatoes, 2 cloves minced garlic, 1 bay leaf, 1/4 cup chopped fresh basil, 1 tablespoon dried oregano, 1 tablespoon chopped fresh parsley, 1 teaspoon hot sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Cook for 4-5 minutes, stirring occasionally.
6. Remove the vegetables from the skillet using a slotted spoon, reserving the juices in the skillet. Spread the vegetables evenly in an 8x8x2-inch baking pan.
7. Bring the pan juices to a boil over medium-high heat.
8. Add 1 pound of shrimp (peeled and deveined).
9. Cook for 2 minutes, or until the shrimp turn pink.
10. Add the cooked shrimp and their juices to the baking pan with the vegetables.
11. Crumble 4 ounces of feta cheese over the top.
12. Arrange 1/2 cup Kalamata olives on top of the feta. Squeeze the juice of 1/2 a lemon over everything.
13. Bake for 10-15 minutes, or until the shrimp are cooked through and the feta is slightly browned.
14. Serve immediately over cooked rice.