Shelly's Recipe

DILLED SHRIMP AND FETA CASSEROLE

Category: Casseroles - Seafood

1 cup chopped onion
4-6 tablespoons butter
4 cups cooked rice
2 pounds shrimp, peeled and deveined (fresh or frozen and thawed)
3 cups crumbled feta
3 tablespoons f minced fresh dill (or 1 tablespoon dried dill)
2 cans (30 oz. cans) of roma tomatoes, drained and chopped

Preheat oven to 350 degrees and preheat heavy-bottomed frying pan or skillet on low heat.

When frying pan has heated, increase heat to medium, add butter and sauté the onion until translucent. Remove from heat and add rice, stirring until well mixed with the onion.

Put the rice and onion mixture in the bottom of a 3-quart oven-proof casserole. Place shrimp and feta cheese on top of the rice, sprinkle with dill, and add tomatoes on top. Bake uncovered at 350 degrees for 30-35 minutes or until the shrimp turn pink and opaque. Serve immediately. Yield: 6 servings