Greek Shrimp Casserole

Martha McMillan of Preserving Place in Atlanta loves using home-canned tomatoes and Carolina Gold rice in her Greek Shrimp Casserole recipe, but you can substitute store- bought tomatoes and long-grain white rice if you find yourself in a pinch.

Greek Shrimp Casserole Recipe

2014-08-28 18:56:06

Yield: approximately 8 servings

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Ingredients

1. 1⁄4 cup butter
2. 2 1⁄2 cups finely chopped onion
3. 2 pounds large fresh shrimp, peeled and deveined
4. 2 pints home-canned tomatoes, or 1 (28-ounce) can crushed tomatoes, such as San Marzano
5. 4 cups cooked long-grain white rice
6. 2 cups crumbled feta cheese, divided
7. 1 cup pitted niçoise olives
8. 1⁄4 cup capers
9. 2 tablespoons chopped fresh dill
10. 1⁄4 teaspoon ground black pepper
11. Garnish: chopped fresh dill, feta

Instructions

1. Preheat oven to 375°. Spray a 3- to 4-quart baking dish with nonstick cooking spray. Set aside.
2. In a medium skillet, melt butter over medium heat. Add onion; cook until softened, 5 to 7 minutes.
3. In a large bowl, gently stir together onion, shrimp, tomatoes, rice, 1 1⁄2 cups cheese, olives, capers, and dill. Transfer to prepared dish. Sprinkle with remaining 1⁄2 cup cheese and pepper.
4. Bake until shrimp are pink and firm, approximately 35 minutes. Garnish with dill and feta, if desired.

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