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Shrimp and Feta Casserole

1 Tbsp. olive oil
4 large scallions, minced
1 garlic clove, minced
1 lb. med. shrimp, shelled and deveined
4 plum tomatoes, halved, seeded and diced
4 oz. feta cheese, crumbled
2 large eggs, lightly beaten
1 Tbsp. dill, finely chopped
1/4 tsp. hot pepper sauce
1/2 cup heavy cream
2 Tbsp. freshly grated Parmesan cheese

Preheat oven to 400.  Butter a 10 cup enamel or glass baking dish.
Heat the oil in a small frying pan.  Add the scallions and cook over medium
high heat, stirring frequently, until softened, about 2 minutes.  Add the garlic
and cook, stirring for one more minute.  Spread the mixture in the baking dish and
arrange the shrimp on top.  Sprinkle with the tomatoes and feta.
In a bowl, beat the eggs with the dill, hot pepper sauce, salt and black pepper.
Beat in the cream.  Spoon over the shrimp, they should be at least halfway
covered.  Sprinkle with the parmesan.  Bake for 17 minutes until the casserole is
set and the shrimp are cooked through.  Let stand for 5 minutes before serving.

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