Ingredients:
2 1/2 cups chicken stock
1 bay leaves
1 tablespoon butter
1 teaspoon lemon juice
1 1/4 cups long-grain white rice
2 tablespoons olive oil
1 onions, 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 peppers
1 lb large raw shrimp, peeled and deveined, tails removed
3/4 cup soft fresh breadcrumbs
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.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.