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