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 red pepper; cook for 3 minutes until softened. 10. Stir in rice and spread in a greased 10-cup shallow 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 shrimp are pink and topping is light golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
