Bring the broth to a boil in a saucepan over high heat and stir in the rice. Reduce the heat to low and simmer, covered, for 20 minutes or until the rice is tender. Let stand until cool. Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat and add the onion, garlic, oregano, red pepper flakes and salt. Cook for 4 minutes, stirring occasionally. Stir in the tomatoes and bell pepper and cook for 3 minutes. Add the olives, pepperoncini chiles and rice and mix well.
Spoon the rice mixture into a lightly greased shallow 3-quart baking dish and arrange the shrimp over the top. Bake for 20 minutes or until the shrimp are almost done.
While the rice mixture bakes, toss the breadcrumbs, feta cheese and parsley in a bowl to create your topping. After 20 minutes, remove the baking dish and sprinkle the topping on and bake for 10 minutes longer or until the shrimp turn pink and the topping is light brown.
From Table of Content, reprinted with permission from Junior League of Birmingham, Inc. Table of Contents can be purchased here.