Week 2: Creamy Rice with Roasted Shrimp

Stephanie loves shrimp. I love shrimp. Karl does not. So, tonight Stephanie came over for shrimp. (Brad's relationship with shrimp is too complicated to go in to here.)

But, tonight's shrimp was - if I do say so myself - a big hit.

Adapted from
"Creamy Rice with Roast Shrimp"
in Real Simple, October 2009, p. 206

Serves 4
Ready in 35 minutes

2 Tbsp. olive oil
1 onion, finely chopped
1 C Arborio rice
1 C dry white wine
2 C broth (I used chicken)
Salt and Pepper
1 lb. frozen peeled and deveined medium shrimp, thawed
2 pints grape tomatoes, sliced in half
8 sprigs fresh thyme
2 cloves garlic, sliced
4 oz. Gorgonzola


Heat the oven to 400.

Warm but do not boil broth in a saucepan to be added to rice later.

Heat 1 Tbsp. oil in a large saucepan over medium heat. Cook the onion until soft, 5 to 7 minutes. Add the rice. Cook until translucent, about 2 minutes. Add wine and cook, stirring, until the wine is absorbed.

Add 1/4 tsp. each salt and pepper. Add 3/4 C broth. Simmer, stirring occasionally, until broth is absorbed. Repeat with remaining broth. Heat should be medium low. After about 20 minutes the broth will be absorbed and the rice will be tender.

Meanwhile, on a rimmed baking sheet, toss the shrimp, tomatoes, thyme, garlic, 1 Tbsp. oil, and 1/2 tsp. each salt and pepper. Roast until the shrimp are cooked through, 15 to 20 minutes.



Toss rice with shrimp and tomato mixture (including liquid from roasting). Stir in most of the Gorgonzola. Sprinkle remaining Gorgonzola on the top.



If I was going to do it again. . . I'd use fewer tomatoes and add another vegetable like asparagus or zucchini. Oh, and I served it with broccoli. It would have been good with a salad, though, too.

And, I should probably tell you that there was some cookbook reading and kitchen scheming going on while Stephanie and I shared dinner. Stay tuned, dear readers. Things are going to get interesting around here.