2 1/2 C chicken or vegetable stock

1 1/4 C long grain white rice

2 TBSP Olive Oil

1 onion chopped

2 cloves garlic finely chopped

1 tsp oregano

1/4 tsp banana pepper

2 large tomaotes seeded and chopped

1 lb large shrimp peeled and deveined


Topping-


3/4 C soft fresh bread crumbs

3/4 C crumbled feta

2 TBSP chopped fresh parsley

1 Place stock and bay leaf in medium saucepan (add a bay leaf, optional) 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 temperture. Remove bay leaf.

2 Heat Oil in a large nonstick skillet over medium heat. Cook onion, garlic, oregano and hot pepper, stirring for 4 minutes till soft.

3 Add tomatoes and cook 3 minutes. Stir in rice and spread in greased 10 C shallow casserole dish. If making ahead cover and refrigerate.

4 Preheat oven to 375 F

5 Bury shrimp in rice. Combine bread crumbs, feta and parsley in a bowl; spread over rice. Bake in oven for 25 -30 minutes.