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A skillet is filled with Mediterranean Shrimp and Rice Bake, with a portion spooned into a plate nearby. A bottle of olive oil and fresh herbs surround the skillet.

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