This simple but elegant main works equally well as a buffet or potluck dish as it does a weeknight meal.
- 1 Tbsp olive oil
- ½ cup diced sweet onion
- 1 clove garlic, minced
- 2 tsp all-purpose flour
- large can (28 oz / 796ml) diced tomatoes
- ½ cup white wine
- 1 Tbsp Herbs de Provence
- 1 lb (454g)r uncooked, peeled Tiger shrimp
- ⅓ cup Kalamata, Greek, or Niçoise olives, pitted
- ¼ cup crumbled chevré cheese
- 1½ cups white rice
- chopped fresh parsley for garnish, optional
Preheat oven to 350°F/177°C.
In a saucepan or rice cooker, bring rice and two cups water to a boil, then cover and reduce heat to a simmer for 15 mins.
Meanwhile, in a large skillet over medium high heat, sauté onions in olive oil until soft. Add garlic and continue to sauté for a minute. Sprinkle flour over top and stir in for 2 minutes to cook out the flour taste. Add the tomatoes to the pan along with their juice. Stir in the wine and herbs and cook for 2 to 5 minutes until the liquid thickens slightly.
Fluff rice and spread across the bottom of a 9 x 11 inch casserole dish. Arrange the uncooked shrimp over the rice (remove the tails if you wish). Scatter the olives over the shrimp. Top with half of the crumbled cheese and then pour the hot tomato mixture evenly over everything. Bake for 10 minutes or until the shrimp have just turned pink. Remove from oven and sprinkle with the remaining cheese and parsley.
Serve with tossed green salad and French rolls.
Pair with a Sauvignon Blanc, Pinot Grigio, or un-oaked Chardonnay.
variation of M & M Meat Shops recipe