Ingredients
1 cup long-grain white rice
1 red bell pepper, thinly sliced
1 lemon, thinly sliced
6 sprigs fresh thyme
4 scallions, halved lengthwise and sliced into 1-inch pieces
1/4 teaspoon crushed red pepper
1 pound frozen large peeled and deveined shrimp, thawed.
1/2 teaspoon paprika
Preparation
Heat oven to 450 degrees. Cook the rice according to the package directions.
Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tablespoon of the oil, and 1/4 teaspoon each salt and black pepper. Spread on a rimmed baking sheet (reserving the bowl).
Add the shrimp to the bowl and toss with the paprika, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the shrimp in the bell peppers on a baking sheet. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.
