Tomato & Shrimp With Rice
Perhaps I could have chosen a better title for this dish. But, in the spirit of things being, well, simple and easy – tomato and shrimp rice works perfectly. I think it works great because this is LEFTOVER rice that I had in the fridge. I hate to let things to to waste, so I had to figure out how to use it. I re-purposed the hell out of this dish. I hope you enjoy!
4 cups of cooked white rice (leftover rice works great)
1 cup of frozen green peas
3 plum tomatoes, sliced
4 tablespoons of olive oil, divided
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon of tomato paste
1 teaspoon of dried Italian herbs
1/2 teaspoon of garlic powder
4 anchovy fillets, minced
2 tablespoons of fresh herbs – I used parley and chives
1 pound of shrimp – cleaned & deveined
1. Preheat the oven to 400 degrees.
2. Lay the tomato slices on a baking sheet lined with parchment paper and sprinkle them with a pinch of salt and pepper and a drizzle (1 tablespoon) of good olive oil. Roast them in the oven for about 20 minutes. Then remove them and set aside.