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


anneburau said...

We just had this tonight, very very good!!!

Nicole said...

So glad you liked it! Thanks for the feedback!