(Catherine Smart for The Boston Globe)
Sunday Supper & More
Serves 2 with leftovers
| 2 | cups water |
| Salt and black pepper, to taste | |
| 1 | cup long-grain white rice |
| 3 | tablespoons olive oil |
| 1 1/2 | pounds large unshelled shrimp, peeled |
| 1 | small onion, chopped |
| 2 | cloves garlic, chopped |
| 1/2 | teaspoon crushed red pepper flakes, or more to taste |
| 1 | pint cherry tomatoes, halved |
| 1 | can (14 ounces) whole tomatoes and their juices, crushed in a bowl |
| Pinch of sugar | |
| 1 | cup dry white wine |
| 1/2 | cup fresh basil leaves, sliced |
| Juice of 1/2 lemon | |
| Extra basil leaves (for garnish) |
1. In a medium saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, cover the pan, and simmer for 15 minutes or until the rice absorbs the water and the grains are tender.
2. Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Add the shrimp and cook, stirring constantly, for 3 minutes. Remove shrimp from the pan; set aside.
3. Add the onion, salt, and black pepper to the skilet. Cook, stirring often, for 8 minutes or until it softens. Add the garlic, red pepper, and cherry tomatoes. Cook, stirring, 1 minute more.
4. Add the canned tomatoes, sugar, and wine. Bring to a boil and simmer for 5 minutes.
5. Stir in the basil and lemon juice. Return the shrimp to the pan. Heat for 1 minute or until hot. Taste for seasoning and add more salt and pepper, if you like. Set aside 2 cups of shrimp and sauce for the shrimp stew. Spoon the shrimp and tomato mixture over the rice. Garnish with basil.
Catherine Smart 
© Copyright 2011 Globe Newspaper Company.
