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!

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 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

Beer Battered Fish

Once again, the season of Lent is upon us, and many of us Mid-westerners tend to go out for fish on Friday nights. Up until now I had made plenty of broiled or baked fish, but had not tried making fried fish. I found this recipe for beer battered tilapia in a magazine and decided to give it a try since I had all the ingredients on hand. It turned out to be as good or better than any fish we've had at a restaurant! It is probably healthier too, since it is fried in olive oil. I'm sure most restaurants use cheaper, less good-for-you varieties in their big fryers. The batter turns crisp and golden brown, and very delicious. I used tilapia, which was excellent, but I also plan to try using cod and haddock. We liked the batter from this recipe so much that I think we might try making our own cheese curds with it as well! Enjoy!

Ingredients
Olive oil
3/4 cup all-purpose flour, divided
2/3 cup beer
1 egg, lightly beaten
1 1/2 teaspoons baking powder
4 tilapia or flounder fillets, about 5 ounces each (I thawed out tilapia fillets from a frozen package)
Salt
Freshly ground black pepper

Directions

• Put enough oil in large skillet to fill about 1/2 inch deep. Heat over medium-high heat.
  

• In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.

• Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.

• Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.

Yield: 4