Fish-on-Fridays and Other Traditions

The season of Fish-on-Fridays is nearly upon us.  Remember the school lunches of fish sticks or tuna casserole E-V-E-R-Y Friday?  Well. . . we've grown past those days. . . and we eat seafood any darned night of the week!  How about this for a tasty Fish-on-Friday kind of meal?

It's got you drooling, doesn't it?  Betcha won't wait for Friday to try this one out!  And it's ready to go in 30 minutes - can't beat that;-)

Roasted Shrimp and Wined Rice

2 Tbsp olive oil

1 onion, finely chopped

1 cup Arborio rice

1 cup dry white wine (we used a Chardonnay)

1 lb peeled and deveined medium shrimp

2 pints grape tomatoes, halved

8 sprigs fresh thyme

2 cloves garlic, sliced

sea salt and tellicherry black pepper

Heat oven to 400 degrees

Heat 2 Tbsp of olive oil in large saucepan over medium heat.  Cook onion until soft - 5 to 7 minutes.

Add the rice and wine

and cook, over medium heat, stirring, until the wine is absorbed.  Add 2 cups of water and 1/4 tsp each salt and pepper to saucepan. 

Cover and simmer over low heat until the water is absorbed and the rice is tender, about 18-20 minutes.

Meanwhile, toss shrimp, tomatoes, thyme, garlic, 1 Tbsp olive oil, and 1/2 tsp of salt and pepper in large bowl. 

Spread onto foil-lined jelly roll pan

and roast in preheated oven until shrimp are cooked through, 15-20 minutes.

Serve over the rice.  YUM!!!

Be sure to check out the ksyardbird Menu over there on the right side of the page for more Fish-on-Friday recipes - lots of tasty things to get through those meatless days of Lent:-)

Have a Fishy kind of day ~

Robin Z