Roasted Shrimp

Roasted Shrimp

Roasting shrimp is super easy. This is great served with couscous, rice, or (if you want to get a little more complicated) risotto. Recipe below.

1 lb of  raw, shelled, de-veined shrimp

1 pint of grape tomatoes

12 sprigs of thyme

2 cloves of garlic

¼ olive oil

½ tsp salt

¼ pepper

Preheat the oven to 425 degrees.

Thawing shrimp is easiest in a strainer, under running water. I don’t leave the water running, but leave them under the faucet and turn it on from time to time, while prepping everything else.

Slice the cloves of garlic and mix everything together, spread on a baking sheet.

Bake for 15-20 minutes.

Risotto Bianco

adapted (slightly) from Alice Waters The Art of Simple Food

Butter

½ onion

1 cup of Arborio rice

4 cups chicken broth

1/3 cup of dry white wine

Melt 1-2 tablespoons butter in a 3-4 quart, heavy bottomed pan. Add chopped onion, and cook until translucent, 5-10 minutes. Add rice, stirring now and then, until translucent, about 4 minutes. Do not let it brown.

Meanwhile in a separate pan, heat up and then turn off the broth.

Pour wine over rice and stir until wine is absorbed.

Add one cup of the broth and cook at a vigorous simmer, stirring occasionally. When the liquid is almost absorbed, add another ½ cup and continue, stirring occasionally and adding the broth ½ cup at a time. Cook until rice is tender, but still has a firm core, 20-30 minutes in all.

When the rice is about done, stir in 1 tablespoon of butter and ¼ cup of Parmesan.

If you have any leftovers the next day, make risotto patties and lightly fry them. These are so good and almost worth making extra risotto for!