3 tbsp. extra virgin olive oil
2 c. chopped onions
1 clove garlic, minced
1/4 c. finely chopped parsley
2 c. chopped fresh tomatoes or 16 oz. can Italian plum tomatoes, drained & chopped
1/4 tsp. tomato paste
1 lb. shrimp, peeled & deveined
Pinch crushed red pepper
1 c. feta cheese, crumbled
2 c. cooked rice

Preheat oven to 425 degrees. In large skillet, heat olive oil; saute onions and garlic until onion is soft. Add parsley, tomatoes and tomato paste. Simmer covered for 20 minutes. Add shrimp and saute for 2 minutes. Do not over cook. Stir in red pepper.

Place mixture in a buttered 1 1/2 quart casserole. I prefer a round cast iron skillet for nice presentation. Sprinkle with cheese. Bake at 425 degrees for 10-15 minutes or just until cheese melts and is bubbly. Serve over rice.