Greek Rice and Shrimp Bake With Feta Crumb Topping

By Rander9576

Ingredients

• 2 1⁄2 cups chicken stock
• 1 bay leaf
• 1 tablespoon butter
• 1 teaspoon lemon juice
• 1 1⁄4 cups long-grain white rice
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons dried oregano leaves
• 1 ⁄4 teaspoon hot red pepper flakes (to taste)
• 2 large tomatoes, seeded and chopped
• 1 large red bell pepper
• 1 lb large raw shrimp, peeled and deveined, tails removed
• 3 ⁄4 cup soft fresh breadcrumb
• 3 ⁄4 cup crumbled feta
• 2 tablespoons chopped fresh parsley

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 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.

Add lemon juice, butter and 1/2 the oregano.

Stir well and remove from heat, let cool to room temperature.

Remove bay leaf.

Heat oil in a large nonstick skillet over medium heat.

Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.

Add tomatoes and red pepper; cook for 3 minutes until softened.

Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.

Preheat oven to 375°F.

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.