- Preheat oven to 325 degrees. Grease a 9×9-inch baking dish and set aside. In a small pot over medium heat, combine rice, salt, and 2 cups water and cook until very soft, about 25 minutes. Set aside.
- In a large skillet over medium heat, melt butter. Add onion and bell pepper and cook until onion is translucent, about 5 minutes. Add garlic and worcestershire sauce and stir until garlic becomes aromatic. Add shrimp and cook until pink, about 3 minutes, stirring to prevent burning. Remove from heat and season to taste with salt and black pepper.
- In a heatproof mixing bowl, combine cooked rice, shrimp mixture, heavy cream, eggs, and flour. Stir until well-combined; it should have a custard-like thickness. Pour mixture into prepared baking dish. Place tomato slices over top of mixture, making sure not to layer them. Sprinkle breadcrumbs over tomatoes. Bake until bubbly and golden brown, about 25 minutes.