Pan Roasted Shrimp and Tomatoes
2 lbs shrimp, deveined and detailed
2 packs grape tomatoes
2 Tb fresh thyme, chopped
about 12 cloves of garlic (about medium sized or if they are large just cut them in half)
1/2 stick butter
1 cup dry white wine
Oven set at 375
Combine tomatoes with chopped thyme and garlic and toss with olive oil and salt and pepper to taste. Spread them on a sheet pan and put in the oven for about 20 minutes or so until they are bursting and their skin is wrinkling.
Once the tomatoes are done pull them out of the oven and transfer them to a lg skillet at med-high temp. Add white wine and cook for about 3 minutes at a simmer. Add butter until incorporated them add the shrimp and put back into oven until the shrimp are completely cooked. Only about 5-7 min. Be careful not to overcook. Finish with lemon juice.
Note: if you don't have an oven proof skillet it is fine to finish the shrimp on the stove.
1 1/2 cup Arborio Rice
1/2 onion, chopped
1/2 cup dry white wine
6 cups chicken stock
3/4 cup grated parmesan cheese
Zest of 2 lemons
In a medium bring chickenstock to a simmer.
Meanwhile in another medium saucepan add butter until melted then add onions and cook until transleucent. Add the rice and stir to coat and season with Salt and Pepper. Add wine and cook for 2 minutes. Add 2 ladles full of the chicken stock. Stir and simmer over low heat until it is all absorbed, about 5-10 min. Continue to add the stock and stir until the mixture is almost dry before adding more stock. Cook about 25-30 minutes. Stir in parm and lemon zest and serve.