Saturday, March 6, 2010

Roasted Shrimp and Tomatoes with Creamy Rice

This is a quick, easy, and flavorful way to prepare shrimp. I used a bag of frozen shrimp, size "jumbo" but any size would work. I also only used one pint of tomatoes because that is all I had on hand, but next time I will use two pints. We loved the roasted tomatoes. Just be careful not to over cook this dish, as the shrimp will become tough if overdone. This is a great meal for a Friday during Lent. Enjoy!


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


  • Heat oven to 400ยบ 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 or in a mixing bowl, 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 minutes. Serve over the rice.

Recipe Adapted from Real Simple Magazine