Creamy Rice With Roasted Shrimp

rice-shrimp
Photo by Jose Picayo
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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

Ingredients

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