Creamy Rice With Roasted Shrimp

rice-shrimp
Photo by Jose Picayo
Creamy Rice With Roasted Shrimp 4.0 24 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 412 calories
    • Fat 10 g
    • Sat Fat 2 g
    • Cholesterol 172 mg
    • Sodium 658 mg
    • Protein 29 g
    • Carbohydrate 50 g
    • Fiber 5 g

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.

Add the rice and wine and cook, stirring, until the wine is absorbed.

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.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 onion, finely chopped
  3. Check 1 cup Arborio rice
  4. Check 1 cup dry white wine
  5. Check kosher salt and black pepper
  6. Check 1 pound frozen peeled and deveined medium shrimp, thawed
  7. Check 2 pints grape tomatoes
  8. Check 8 sprigs fresh thyme
  9. Check 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.