Mediterranean Rice and Shrimp Bake

This is one of those recipes that just screams summertime.  I’m really not sure why, since it can be made any time of the year.  But I always seem to save it for the warmer months.  

But it just has one of those vibes, if you know what I mean. Between the plump shrimp, the fresh garlic and lemon, the herbs and tomato, and the fact that it tastes just as good at room temperature (almost like a savoury rice salad) it feels like summer on my plate.

Ingredients Needed

This is pretty well a pantry staple kind of meal.  The only thing you may need to purchase is the shrimp, unless you are like me, and always have a one pound bag of shrimp in the freezer.  I always get large tiger shrimp, 16-20 count, deveined.  This way I will need to do is thaw, and remove the shells if the recipe requires this.

You can use either vegetable stock, chicken stock, or use my homemade Faux Chicken Bouillon Powder with water to simmer the rice in.  I add saffron threads, along with the bay leaf and salt.  Cook the rice the way you like, or follow the directions below.  You want it just tender. Most of the liquid should be absorbed, if there is a little at the bottom, no worry, it will get added to the skillet when it goes into the oven to bake, it will get absorbed at this time.

The vegetables in this dish are classic Greek Salad ingredients: red onion, red and green bell peppers, tomatoes, along with garlic, fresh and dry herbs.  You will use dry oregano in the dish itself, and fresh oregano to finish the dish before serving.  If you can’t find fresh oregano, no worries, use some of the dill or mint  or parsley which are used in the dish as well.

The breadcrumb and feta topping is what really makes this dish. It is a combo of panko or fresh breadcrumbs, crumbled feta cheese, and chopped fresh herbs.

Method 

Once the veggies are softened in a large skillet, fold the cooked rice into the vegetables.  If you don’t have a large 12 inch skillet you may not have the room to combine everything.  In this case transfer the vegetables and the rice into a greased  11 x 13 inch baking dish (something large enough to hold everything, including the shrimp).

Now it is as simple as burying the raw shrimp into the rice.  I usually like the tails peeking out for visual appeal.  Sprinkle the breadcrumb topping all around the shrimp tails, and give it a final drizzle of olive oil.  Pop it into a 375F oven till baked through, about 25 minutes, the shrimp should be opaque, the tails bright red, and the breadcrumb topping should be golden.

Serve with fresh herbs and a good squeeze of lemon for added brightness.

Final Thoughts

Often I’ll make this Mediterranean Shrimp and Rice Bake, not as main, but as a side, especially if it is part of a big spread.  A little goes a long way, and having a few crunchy green salads, and grilled meat or kebabs really rounds out a summer meal for a group.  And yes, if you want to make this in the middle of winter, you will feel like you’ve been kissed by the Greek sun!

Feel free to cut the recipe in half if you are only serving two or three people.

This dish works great as leftovers the next day- and no heating required. I will often make the full batch and live on it for a few days! And while an amount of shrimp is specified, I’ve found that if you want to serve it as a side, then counting about 3 large shrimp per person is plenty.

Feel free to prepare the dish, and replace the shrimp with cooked, cooled grilled chicken, or even rotisserie chicken. Cubed pork souvlaki would also work.  In either case, you won’t need to leave it in the oven as long.  Since you aren’t cooking the meat from raw, just bake till warmed through, and then finish under the broiler to give the breadcrumb topping some colour.  But keep an eye on it, it won’t take too long.

If you make this Nordic Shrimp Salad, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

Print

Mediterranean Shrimp and Rice Bake

A lovely fresh dish where shrimp are nestled and baked in a rice and veggie mixture with the tang of lemon and the kick of hot pepper flakes.  Perfect as a main or a side for a group.

Course main

Cuisine Greek, Mediterranean

Keyword basmati rice, feta cheese, oregano, shrimp

Prep Time 25 minutes

Cook Time 25 minutes

Servings 4

Ingredients

• 2 1/2 cups 625 ml chicken or vegetable stock
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp saffron threads optional
• 1 1/4 cups 300 ml long grain white rice
• 2 tbsp 30 ml olive oil
• 1 medium red onion chopped
• 3 garlic cloves minced
• 2 tsp dried oregano leaves
• 1/2 tsp hot chilli flakes or more to taste
• 3 Roma tomatoes seeded and chopped. Can also use 1 cup (170g)cherry tomatoes, quartered
• 1/2 large green pepper chopped
• 1/2 red pepper chopped
• 1 lb large or jumbo raw shrimp peeled, deveined, tails left on
• 1/4 tsp kosher salt or to taste
• 1 tsp cracked pepper
• 2/3 cup soft fresh or panko breadcrumbs
• 2/3 cup crumbled feta cheese
• 1.5 tbsp chopped fresh parsley divided
• 1.5 tbsp chopped fresh dill divided
• 1.5 tbsp chopped fresh mint divided
• olive oil for finishing
• lemon wedges for garnish
• 1 tbsp fresh oregano for garnish

Instructions

1. Preheat the oven to 375F.
2. Place stock and bay leaf, salt and saffron threads in a medium saucepan and bring to a boil. Add rice; return to a boil for 2 minutes. Reduce heat. Cover and simmer for 15-20 minutes, until rice is just tender. Remove from the heat and remove the bay leaf.
3. Meanwhile, while the rice is cooking, prepare the vegetables:
4. Heat oil in a large 12 inch skillet over medium heat. Cook onion, garlic, oregano and hot-pepper flakes, stirring, for 4 minutes, until softened.
5. Add tomatoes and red pepper. Cook for 3 minutes, until softened. Stir in rice and the salt and pepper (taste before salting, add if needed, tasting the feta that will be sprinkled on top will give you an idea of how much more salt you may want to add) Sprinkle .5 tablespoon each of the parsley, dill and mint into the rice mixture.
6. Bury shrimp in rice mixture.
7. For the feta crumb topping, combine bread crumbs, feta and remaining parsley, dill and mint in a bowl; spread over rice mixture. Drizzle a little olive oil over the breadcrumb mixture. Bake in oven for 25–30 minutes, until shrimp are pink and topping is light golden.
8. Serve with lemon wedges. Garnish with fresh oregano leaves

Recipe Notes

It easily serves 4 to 6 people as a main. If you are serving it on the side, it can go even further. Depending on whether it is a main or side can also affect how much shrimp you use. I would rather get large, tiger shrimp, and serve between 3-4 per person, than have more smaller shrimp. But work with what is available