Creamy Rice With Roasted Shrimp
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
- 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 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.
- 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.
This Recipe Goes Well With...
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.
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