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
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
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