Greek Rice and Shrimp Bake With Feta Crumb Topping
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 404.9
- Total Fat: 19.5 g
- Cholesterol: 147.9 mg
- Sodium: 1,634.5 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 4.0 g
- Protein: 22.8 g
View full nutritional breakdown of Greek Rice and Shrimp Bake With Feta Crumb Topping calories by ingredient
Number of Servings: 4
Ingredients
-
3 chicken stock bullion cubes dissolved in 3 cups of water
1 bay leaf
1 tablespoon butter
1 teaspoon lemon juice
1 cup rice
2 tablespoons olive oil
3/4 cup onion, chopped
2 tsp minced garlic
2 teaspoons dried oregano leaves
1⁄4 teaspoon hot red pepper flakes (to taste)
2 medium tomatoes, seeded and chopped
3/4 cup chopped bell pepper
12 oz frozen cooked shrimp, peeled and deveined, tails removed
Feta Crumb Topping
3/4 cup soft fresh breadcrumb
5 oz crumbled feta
2 tablespoons chopped parsley
Directions
1. Place stock and bay leaf in a medium saucepan and bring to a boil.
2. Add rice; return to a boil.
3. Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
4. Add lemon juice, butter and 1/2 the oregano.
5. Stir well and remove from heat, let cool to room temperature.
6. Remove bay leaf.
7. Heat oil in a large nonstick skillet over medium heat.
8. Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
9. Add tomatoes and bell pepper; cook for 3 minutes until softened.
10. Stir in rice and spread in a greased 2L casserole dish. If making ahead, cover and refrigerate.
11. Preheat oven to 375°F.
12. Bury shrimp in rice.
13. Combine bread crumbs, feta and parsley in a bowl; spread over rice.
14. Bake in oven for 25 to 30 minutes until topping is light golden.
2. Add rice; return to a boil.
3. Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
4. Add lemon juice, butter and 1/2 the oregano.
5. Stir well and remove from heat, let cool to room temperature.
6. Remove bay leaf.
7. Heat oil in a large nonstick skillet over medium heat.
8. Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
9. Add tomatoes and bell pepper; cook for 3 minutes until softened.
10. Stir in rice and spread in a greased 2L casserole dish. If making ahead, cover and refrigerate.
11. Preheat oven to 375°F.
12. Bury shrimp in rice.
13. Combine bread crumbs, feta and parsley in a bowl; spread over rice.
14. Bake in oven for 25 to 30 minutes until topping is light golden.