A great shrimp dish with crusty crusty, crusty rice is the ultimate meal for shrimp lovers.
This recipe calls for a little something different, so you can get something new out of your favorite shrimp.
1/4 lb. shrimp, skin on 1 cup.
Crushed shrimp 1 1/2 cups uncooked white rice 1/3 cup uncooked flour 1 cup shredded Parmesan cheese 1/8 cup sliced onions 1 cup crumbled feta cheese 1 1 / 2 cups chicken broth 2 tbsp.
salt 1 tsp.
pepper 1 tsp dried oregano 1/16 tsp dried basil leaves 1/6 tsp dried thyme leaves salt and pepper to taste Directions: In a large bowl combine shrimp and rice, toss to coat, then add breadcrumbs, Parmesan, onion, feta, Parm, salt, pepper and oreganol.
Coat in flour mixture and set aside.
In a medium bowl, combine shrimp, Parm and feta until well combined.
Divide shrimp between the two bowls.
Divide remaining shrimp between each bowl.
Heat oven to 400 degrees F. Place crusty rye bread on a baking sheet lined with parchment paper and bake for 25 minutes.
Remove crust from bread, and toss with remaining shrimp.
Top with feta and basil.
Sprinkle with dried ore, thyme and salt and set.
Bake for another 10 minutes or until crust is golden brown and the feta is bubbling.
Serve with fetasti and parsley.
Recipe Notes: Recipe can be made ahead and refrigerated.
Make ahead tip: Store in an airtight container and refrigerate up to 1 week.
Recipe may be made up to 4 days ahead of time, but it will thaw more quickly once the crust is formed.
If the crust comes out too hard, lightly spray with oil or use a slotted spoon to flatten the crust to create a flatter crust.
Store in a sealed container at room temperature.
Recipe will thicken when reheated.