Greek Rice and Shrimp Bake With Feta Crumb Topping
Ready In: 1 hr
Serves: 4
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
Feta Crumb Topping
- 3⁄4 cup soft fresh breadcrumb
- 3⁄4 cup crumbled feta
- 2 tablespoons chopped fresh parsley
Directions
- 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.
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