We had a home in Croton-on-Hudson, an hour north of NYC. Often on Friday evenings, Alan would pick me up at the train station and we would eat at a local Cafe. They served a shrimp dish with feta that I have re-created as the Cafe is long gone. And the dish is one of Alan's favs when I can find fresh shrimp from the USA! It is a quick and delicious dinner for family or entertaining. —Kathy Murray
Shrimp (16-20) preferably local, optional shelled or not (If using frozen, defrost)
White rice, if you prefer a brown rice or longer-cookng rice, par-boil and begin at step 2 when the rice has about 15 minutes longer to cook.
Lemon for garnish...quartered
In This Recipe
Put rice & 3 Cups of water in an ovenproof container. Bring to a boil on stovetop.
Place shrimp on top of rice and boiling water in the container.
Crumble feta over top of the rice & shrimp.
Cover & bake in 350 degree oven for about 15 minutes till the rice is tender & shrimp are cooked.
Remove cover. Sprinkle with chopped chives & garnish with lemon quarters.