For this springtime recipe you will need:
1lb thawed shrimp
1 chopped onion
1 cup rice
1 cup white wine
A box of cherry tomatoes
6 sprigs of thyme
2 cloves of sliced garlic
Kosher salt, pepper, olive oil
Ready in about half an hour, this recipe is great if you want something simple and easy to do with shrimp. Shrimp is a natural partner with rice, and the thyme and tomatoes complement both with a bit of savory tang. This recipe feeds four. The white wine will add a bit of spice while the garlic, mellowed by the roasting process, will give the shrimp a mild kick. Specifically there’s about 15 minutes of hands on time involved, and twenty minutes of cooking time. Don’t worry if you are not an experienced hand in the kitchen ' you should be able to put together a solid shrimp dish by just following the instructions below.
First, preheat your oven to 400 degrees Fahrenheit. Meanwhile, heat a tablespoon of oil in a frying pan, and cook the onion for about five minutes. Add the rice and the white wine and cook, stirring often, until the wine is completely absorbed into the rice. Add two cups of water and salt/pepper to taste, and continue cooking on low heat for another twenty minutes until the rice is done. You will be able to tell the rice is done as it will look fluffy and become soft. You may use a fork to aerate the rice throughout the cooking process if you prefer it to be creamier and less dense. Aerating introduces air into the mixture and mean the final product will seem fluffier. While the rice is cooking, into the oven put a roasting pan containing the shrimp, tomatoes thyme, garlic, and a little bit of oil. Roast the shrimp for 20 minutes until they are cooked through. You will be able to tell they are done as they will have taken on a pink/white hue. Remove the pan and serve over the shrimp, etc over the rice. If you prefer you can also toss the shrimp with the rice and serve it as more of a mixture. Enjoy!
