2 tablespoons olive oil
1 onion, finely chopped
1 cup rice
1 cup dry white wine
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes
8 sprigs fresh thyme
2 cloves garlic, pressed
1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon oil in large sauce pan. Saute onion about 7 minutes. Add rice and wine, stirring until the wine is absorbed.
3. Add 2 cups water and salt and pepper to taste. Cover and simmer about 20 minutes.
4. While rice is cooking, on baking sheet, combine shrimp, tomatoes, thyme, garlic, remaining oil, and salt and pepper to taste. Roast about 18 minutes.