March 8, 2006

Who Let the Shrimp Out?

Yes, I know two recipes in a row the calls for shrimp. Like I said earlier I'm in the shrimp mood I guess. This casserole type meal is another easy and quick meal for all of you on the go. This has become a special meal that is made on certain holiday gatherings.

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 leaves
1/4 tsp hot red-pepper flakes, or to taste
2 large tomatoes, seeded and chopped
1 large red or green bell pepper
1 lb large raw shrimp, peeled and deveined, tails left on

Feta Crumb Topping
3/4 cup soft fresh bread crumbs
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; 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 nonstick 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 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.

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