Roasted Shrimp and Peppers with Creamy Rice
(from Lucianolinda’s recipe box)
Source: Woman's Day
Prep time: 20 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Sea Food
Ingredients
- 3 Tbsp. olive oil
- 1 medium onion, finely chopped
- 1 large clove garlic, finely chopped
- 1 cup Arborio rice
- 3/4 cup dry white wine
- Kosher salt and pepper
- 1 Lb. peeled and deveined large shrimp (about 20)
- 1 red pepper, cut into 1-inch pieces
- 1 pint grape tomatoes (halved if large)
- Chopped fresh flat-leaf parsley, for serving
Directions
- heat oven to 425 degrees. heat q Tbsp. oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 7 minutes. Stir in the garlic and cook for 1 minute. Add the rice and wine and cook, stirring, until the wine is absorbed, about 2 minutes.
- Add 2 1/4 cups water and 1/4 tsp. each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the water is absorbed and the rice is tender, 18 to 20 minutes. Serve over the rice and sprinkle with parsley, if desired.