Salt and Pepper Shrimp with Thai Fried Rice

This is a recipe I found in the February 2008 issue of Real Simple. The shrimp part of this recipe was delicious. I have never cooked shrimp in the oven, but it worked! My kids devoured the shrimp... though seafood never lasts long at our house. I had to hide some so my husband (who was late getting off work) could have some too. The Thai fried rice was a little disappointing. It lacked flavor, and I wasn't sure what made it Thai. I was excepting it to have curry in our something, but it doesn't. The only thing that made it different then any other fried rice was it had chorizo in it, but that doesn't make it Thai for me. This recipe is worth having just for the shrimp!

 Salt and Pepper Shrimp with Thai Fried Rice

• 1 pound frozen peeled and deveined large shrimp
• kosher salt and pepper
• 4 tablespoons olive oil
• 1 small onion, chopped
• 1 tablespoon finely chopped ginger
• 4 cups frozen or day-old cooked rice
• 1/2 cup frozen peas
• 3 ounces Spanish chorizo (cured sausage), chopped (optional)
• 4 eggs, lightly beaten
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 bunch scallions, trimmed and sliced

1. Heat oven to 450° F.
2. On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium.
4. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice. Divide among bowls and serve with the shrimp.