Instructions

  1. Place stock and bay leaf in a medium saucepan and bring to a boil.
  2. Add rice; return to a boil.
  3. Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
  4. Add lemon juice, butter and 1/2 the oregano.
  5. Stir well and remove from heat, let cool to room temperature.
  6. Remove bay leaf.
  7. Heat oil in a large nonstick skillet over medium heat.
  8. Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
  9. Add tomatoes and red pepper; cook for 3 minutes until softened.
  10. Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.
  11. Preheat oven to 375°F.
  12. Bury shrimp in rice.
  13. Combine bread crumbs, feta and parsley in a bowl; spread over rice.
  14. Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.