Creamy Rice With Roasted Shrimp

Jose Picayo
Serves 4 Hands-On Time: 15m Total Time: 35m

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. Add the rice and wine and cook, stirring, until the wine is absorbed.
  2. Add 2 cups water and 1⁄4 teaspoon each salt and pepper. Simmer, covered, over low heat until the water is absorbed and the rice is tender, 18 to 20 minutes.
  3. Meanwhile, on a rimmed baking sheet, toss the shrimp, tomatoes, thyme, garlic, the remaining tablespoon of oil, and 1⁄2 teaspoon each salt and pepper. Roast until the shrimp are cooked through, 15 to 20 minutes. Serve over the rice.
By Kate Merker,  October 2009

Quick Tip

Use your rice cooker to make hot cereal that's smoother and creamier than the stovetop version.

Nutritional Information

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

Did you try this recipe? How did you like it?

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