This recipe was good but it could have been better. It calls for arborio rice, but since I have a lot of long grain white rice I decided I'd just use that. Which it worked but I would eliminate the white wine (or the white wine vinegar I substituted with). I think a green vegetable along the side would make this meal even better. And a warning, when you bite into a grape tomato that's been in the oven, it's VERY hot.
2 T olive oil
1 onion, finely chopped
1 c rice
1 c dry white wine (or white wine vinegar or disregard)
Kosher salt
Black pepper
1 lb frozen peeled deveined shrimp
2 pints grape tomatoes
thyme
2 cloves garlic, sliced
Heat oven to 400. Heat 1 T of oil in a large saucepan over medium heat. Cook the onion until soft. Add the rice and wine and cook, stirring, until the wine is absorbed. Add 2 c water and salt and pepper. Simmer, covered, over low heat until the water is absorbed and rice is tender, about 20 minutes. Meanwhile, on a rimmed baking sheet, toss the shrimp, tomatoes, thyme, garlic and remaining oil and salt and pepper. Roast until the shrimp are cooked through, 15-20 minutes. Serve over rice. Serves 2.
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