Wednesday, April 2, 2014

Roasted Shrimp and Peppers with Creamy Rice

Roasted Shrimp and Peppers with Creamy Rice

I. Love. Shrimp.

So, when I came across this Roasted Shrimp recipe in December's Women's Day Magazine, I had to try it. I will certainly be making this again because aside from the fact that I fell in love all the beautiful colors of this dish, it was beyond flavorful! The rice was smooth and creamy. The shrimp was perfectly seasoned with a simple combo of olive oil, salt, pepper and green peppers. Great combo that make for a great roasted shrimp meal!

Time: 35 minutes
Yield: Serves 4


3 tablespoons Olive Oil
1 Medium onion, finely chopped
1 large clove garlic, finely chopped
1 cup White Rice
3/4 Cup Dry White Wine
Salt and pepper
1 lb peeled and deveined large shrimp ( I actually used Medium shrimp)
1 Green Bell Pepper
1 pint grape tomatoes
Parsley for garnish


■ Heat oven to 425 Degrees F.

■ Heat 1 Tbsp oil in a large saucepan over medium heat

■ Add the onions 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/stir until wine is absorbed, about 2 minutes

■ Add 2 1/4 Cups water and 1/2 teaspoon 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

■ Meanwhile, on a large rimmed baking sheet, toss the shrimp, red pepper and tomatoes with the remaining 2 Tbsp oil and 1/2 tsp each salt and pepper. Roast until the shrimp are cooked through and the red pepper tender, 10-12 minutes

■ Serve over the rice and sprinkle with Parsley for garnish

■ Enjoy!

-- Dr. April

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