Ingredients

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. oleo
16 oz. can stewed tomatoes
3/4 C. crumbled feta cheese
1/2 C. sliced ripe olives
1 tsp. dried dillweed

Cooking Instructions

Prepare uncooked rice. In large pan cook celery and onion in oleo 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.
 
 
 "Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)