1/4 c. olive oil
1/4 c. green onion, chopped
1/4 c. shallots, chopped
1 (1 lb. 12 oz.) can tomatoes
1 lb. med. shrimp, peeled & deveined
2 tbsp. fresh dill, chopped
Salt to taste
Pepper to taste
3 oz. Feta cheese

In skillet, heat olive oil over medium heat. Add onions and shallots; saute until translucent. Remove from heat and transfer to 2 quart casserole. In food processor, process tomatoes just until coarsely pureed. Add to casserole with shrimp, dill, salt and pepper. Cover; bake at 350 degrees for 20 minutes or until sauce is bubbly. Sprinkle cheese over top. Bake, uncovered, 2 minutes longer. Spoon into bowls or crocks. Serves 4.