- 4
- 10 mins
- 10 mins
Ingredients
- 2 1/2 cups (625 mL) chicken or vegetable stock
- 1 bay leaf
- 1 1/4 cups (300 mL) long-grain white rice
- 2 tbsp (25 mL) olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 tsp (5 mL) dried oregano leaves
- 1/4 tsp (1 mL) hot red-pepper flakes, or to taste
- 2 large tomatoes, seeded and chopped
- 1 large red or green bell pepper
- 1 lb (500 g) large raw shrimp, peeled and deveined, tails left on
- Feta Crumb Topping
- 3/4 cup (175 mL) soft fresh bread crumbs
- 3/4 cup (175 mL) crumbled feta
- 2 tbsp (25 mL) chopped fresh parsley
Preparation
Step 1
directions
1
1. Place stock and bay leaf in a medium saucepan and bring to a boil. Add rice; return to a boil. Reduce heat, cover and simmer for 20 minutes or until rice is just tender. Remove from heat and let cool to room temperature. Remove bay leaf.
2
2. Heat oil in a large nonstick skillet over medium heat. Cook onion, garlic, oregano and hot-pepper flakes, stirring, for 4 minutes or until softened.
3
3. Add tomatoes and red pepper; cook for 3 minutes until softened. Stir in rice and spread in a greased 10-cup (2.5 L) shallow casserole dish. If making ahead, cover and refrigerate.
4
4. Preheat oven to 375°F (190°C).
5
5. Bury shrimp in rice. Combine bread crumbs, feta and parsley in a bowl; spread over rice. Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.
Source:Anna Dudek