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Cook onion and celery in margarine until tender. Add tomato wedges and heat. Stir in rice, dill weed, half of the shrimp, cheese and olives. Spoon into shallow casserole and top with remaining shrimp, cheese and olives. Bake at 350 degrees for 25 minutes, or until shrimp is cooked. Makes 6 servings.
1 pound peeled and deveined Gulf shrimp
1 cup chopped onion
1 cup sliced celery
1/3 cup margarine
1 can (1 pound) tomato wedges, undrained
3 cups cooked rice
1 teaspoon dill weed or oregano
4 ounces crumbled Feta cheese
½ cup sliced black olives
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