1/4 c. H-E-B Pure Olive Oil
1 c. onion, chopped
4 cloves garlic, crushed
4 roma tomatoes, chopped
12 pitted Kalamata olives, halved
1 Tbsp. italian-blend seasoning
1 tsp. crushed red chili pepper flakes
1 1/2 lb. peeled and deveined shrimp
8 oz. H-E-B Feta Cheese
1 lemon, squeezed for juice
Heat oven to 450°F. Coat 9 x 13 inch baking dish with non-stick spray.
Heat a large, deep skillet over medium-high heat 3 minutes. Add oil; heat until very hot. Saute onion and garlic 3 minutes; stir in tomatoes, olives, and seasonings. Simmer 5 minutes; then remove skillet from heat.
Stir in uncooked shrimp and transfer mixture to baking dish. Sprinkle feta cheese and fresh lemon juice over top. Bake casserole 15 minutes. Let stand 5 minutes and serve.
No Nutritional Information Available