1 lb. shelled shrimp
2 c. water
1 c. rice
2 tsp. chicken bouillon
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter
16 oz. can stewed tomatoes
3/4 c. crumbled feta cheese
1/2 c. sliced ripe olives
1 tsp. dried dillweed

Prepare uncooked rice. In large pan cook celery and onion in butter until tender. Add tomatoes, stir in rice, 1/2 of shrimp, cheese and 1/2 of olives and dillweed. Turn into 2 quart casserole. Top with rest of shrimp. Bake uncovered at 350 degrees for 25 minutes. Garnish with rest of olives. Serves 6.