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Greek Rice and Shrimp Bake with Feta Crumb Topping

2 1/2-cups chicken or vegetable stock
1-bay leaf
1 1/4-cups long grain white rice
2-tbsp olive oil
1-onion, chopped
2-cloves garlic, finely chopped
1-tsp dried oregano
1/4-tsp hot pepper flakes (or to taste)
2-large tomatoes, seeded and chopped
1-large red pepper
1-lb large raw shrimp, peeled and de-veined, tails on

Feta Crumb Topping
3/4-cup soft fresh breadcrumbs
3/4-cup crumbled feta
2-tbsp chopped fresh parsley

Place stock and bay leaf in a medium saucepan and bring to a boil
Add rice and 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
Heat oil in a large no-stick skillet over medium heat
Cook onion, garlic, oregano and hot pepper flakes, stirring for 4 minutes or until softened
Add tomatoes and red pepper
Cook for 3 minutes until softened
Stir in rice and transfer to a 10-cup shallow casserole dish
Preheat oven to 375*F
Bury shrimp in the rice
Combine breadcrumbs, feta and parsley in a bowl
Spread over rice
Bake in oven for 25-30 minutes until shrimp are pink and topping is lightly golden