Roasted Shrimp and Peppers with Creamy Rice

Ingredients:

• For the Roasted Shrimp and Peppers:
  • 1 pound large shrimp, peeled and deveined (tails on or off, your preference)
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 orange bell pepper (optional), sliced into strips
  • 1/2 red onion, sliced
• For the Creamy Rice:
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 cup arborio rice (or long-grain rice)
  • 1/2 cup dry white wine (optional)
  • 3 cups chicken broth (or vegetable broth)
  • 1/2 cup heavy cream (or milk for a lighter sauce)
  • 1/4 cup grated parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Shrimp: In a large bowl, toss the shrimp with olive oil, paprika, garlic powder, oregano, salt, and pepper.
3. Roast the Vegetables: Spread the sliced bell peppers and red onion on the prepared baking sheet. Roast in the preheated oven for 10 minutes.
4. Add Shrimp to the Pan: After 10 minutes, remove the baking sheet from the oven and add the seasoned shrimp to the vegetables. Toss everything together and spread into a single layer.
5. Continue Roasting: Return the baking sheet to the oven and roast for an additional 10-12 minutes, or until the shrimp are pink and cooked through.
6. Prepare the Creamy Rice (Optional): While the shrimp and vegetables are roasting, you can cook the creamy rice. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
7. Cook the Rice: Add the arborio rice (or long-grain rice) and stir to coat with the oil. Cook for a minute until the rice becomes translucent.
8. Deglaze with Wine (Optional): Pour in the white wine (if using) and simmer for a minute, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly.
9. Add Broth and Cream: Gradually add the chicken broth (or vegetable broth), one cup at a time, stirring frequently and letting the rice absorb the liquid before adding more broth. This takes about 18-20 minutes for arborio rice, and less time for long-grain rice.
10. Stir in Cream and Cheese: Once the rice is cooked through and creamy, stir in the heavy cream (or milk) and grated parmesan cheese. Season with salt and pepper to taste.
11. Plate and Serve: Divide the creamy rice among serving plates. Top with the roasted shrimp and colorful bell peppers. Garnish with chopped fresh parsley and enjoy!