Home | Advertise | Issues | Fishing Info | Tournaments | Buy a Photo | Delivery Locations | Merch | Send a Photo
Roasted Shrimp and Peppers with Creamy Rice

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
1 red pepper, cut into 1-inch pieces
1 pint grape tomatoes, halved if large

Heat oven to 425 degrees.
Heat 1 TBSP. oil in a large saucepan over medium heat.
Add the onion; cook, stirring occasionally, until tender, 6 to 7 minutes.
Stir in the garlic; cook 1 minute.
Add the rice and wine; 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.
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 to 12 minutes.
Serve over rice..
Serves 4.

Coastal Fisherman Merch
CF Merch



Buy a Photo