Creamy Rice With Roasted Shrimp

Creamy Rice With Roasted Shrimp
Jose Picayo
Serves 4
preparation
15
minutes
cooking
35
minutes

Ingredients

2
tablespoons
olive oil
1
onion, finely chopped
1
cup
Arborio rice
1
cup
dry white wine
kosher salt and black pepper
1
pound
frozen peeled and deveined medium shrimp, thawed
2
pints
grape tomatoes
8
sprigs fresh thyme
2
cloves garlic, sliced

Directions

  1. Heat oven to 400º F. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Cook the onion until soft, 5 to 7 minutes.
  2. Add the rice and wine and cook, stirring, until the wine is absorbed.
  3. Add 2 cups water and ¼ teaspoon each salt and pepper. Simmer, covered, over low heat until the water is absorbed and the rice is tender, 18 to 20 minutes.
  4. Meanwhile, on a rimmed baking sheet, toss the shrimp, tomatoes, thyme, garlic, remaining tablespoon of oil, and ½ teaspoon each salt and pepper.
  5. Roast until the shrimp are cooked through, 15 to 20 minutes. Serve over the rice.
Kate Merker
September 2009

Nutritional Information

  • Per Serving
  • Calories 412
  • Fat 10 g
  • Sat Fat 2 g
  • Cholesterol 172 mg
  • Sodium 658 mg
  • Protein 29 g
  • Carbohydrate 50 g
  • Fiber 5 g
What does this mean? See Nutrition 101.