This is a very quick and easy dish to prepare. Tasty too!

1	can	peeled tomatoes*
1	tbl.	cornstarch
1	tbl.	vegetable oil
2	tea.	dry mustard
1	tea	sugar
1/2	tea.	salt
1/2	tea.	pepper
1	tea.	dried basil
5	oz.	shrimp, peeled and deveined
1/4	lb.	feta cheese

• Pour off 1/4 cup tomato juice and combine with cornstarch. Mix remaining tomatoes and spices in skillet, cooking 2-3 minutes while breaking tomatoes into small pieces. Simmer for 8-10 minutes. Add reserved juice and cornstarch and simmer 1-2 minutes. Add the shrimp and cook until pink. Serve on rice, sprinkled with feta crumbs.
• * I like to use the diced tomatoes then you don't have to break up the large pieces of tomato.