Vegetable oil
Grated onions
Lg. can whole peeled tomatoes (drained)
Garlic (3-4 cloves)
2 med. onions (cut into rings)
Lemon pepper
Italian seasoning or oregano
Salt
1 to 2 lbs. uncooked, peeled shrimp
Bell pepper (one half)
8 oz. cottage cheese (washed and dried on paper towel)
4 oz. feta cheese (crumbled and dried on paper towel)
Sliced French bread (warmed in oven)

In a saucepan, saute 1 tbsp. vegetable oil and grated onions (sufficient to cover the bottom of pan) on low heat. Lightly crush the tomatoes and add to saucepan. Continue to stew on low heat for 15-20 minutes.

In a large skillet add oil, finely diced garlic and onion rings (sufficient to cover bottom of skillet). Add lemon pepper, Italian seasoning and salt to taste. Layer the following: (1) peeled shrimp (2) sliced bell pepper (3) stewed tomatoes. Cook on low heat for 30-40 minutes. Do not stir the mixture. Top with cottage and feta cheese for the last 5 minutes of cooking.

Serve in a bowl with a slice of bread and enjoy!