Greek Rice and Shrimp Bake With Feta Crumb Topping

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

1. 1

   Place stock and bay leaf in a medium saucepan and bring to a boil.

2. 2

   Add rice; return to a boil.

3. 3

   Reduce heat, cover and simmer for 20 minutes or until rice is just tender.

4. 4

   Add lemon juice, butter and 1/2 the oregano.

5. 5

   Stir well and remove from heat, let cool to room temperature.

6. 6

   Remove bay leaf.

7. 7

   Heat oil in a large nonstick skillet over medium heat.

8. 8

   Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.

9. 9

   Add tomatoes and red pepper; cook for 3 minutes until softened.

10. 10

    Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.

11. 11

    Preheat oven to 375°F.

12. 12

    Bury shrimp in rice.

13. 13

    Combine bread crumbs, feta and parsley in a bowl; spread over rice.

14. 14

    Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.