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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
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
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Ingredients
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1 pound
Shrimp (16-20) preferably local, optional shelled or not (If using frozen, defrost)
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1.5 cups
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.
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1 pound
Feta cheese
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1/2 bunch
Chives, chopped
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1 piece
Lemon for garnish...quartered
Directions
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Put rice & 3 Cups of water in an ovenproof container. Bring to a boil on stovetop.
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Place shrimp on top of rice and boiling water in the container.
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Crumble feta over top of the rice & shrimp.
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Cover & bake in 350 degree oven for about 15 minutes till the rice is tender & shrimp are cooked.
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Remove cover. Sprinkle with chopped chives & garnish with lemon quarters.
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