CHEAT SHEET RECIPES FROM THE KITCHEN RECIPES

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MEDITERRANEAN SHRIMP “CHEAT SHEET” BY KATIE LEE BIEGEL ...



Mediterranean shrimp “cheat sheet” by Katie Lee Biegel ... image

Cooking an entire meal on a sheet pan is an easy, delicious way to get dinner on the table. Katie adds ingredients at different times to make sure everything cooks perfectly. The vegetables go in the oven first since they need more time to roast and become tender and sweet. The shrimp get added a little later so they don’t overcook. Katie suggests serving this meal with a toasted baguette—cooked right on the sheet pan, too—and with a cold glass of a crisp white wine such as Sauvignon Blanc.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 16

3 Tbsp White wine dry variety
3 Tbsp Extra virgin olive oil divided
4 clove(s) Garlic clove minced, divided
12 oz Canned artichoke hearts without oil drained
8 oz Uncooked haricot vert trimmed and cut in half
2 cup(s) Grape tomatoes
1 medium Uncooked red onion(s) cut into chunks
10 olive(s) Pitted Kalamata olives coarsely chopped
2 Tbsp Capers drained and coarsely chopped
0.75 tsp Kosher salt divided
0.375 tsp Black pepper freshly ground, divided
0.5 tsp Dried oregano
0.25 tsp Crushed red pepper flakes
1 medium Lemon(s) zested and juiced
1 pound(s) Uncooked shrimp large, peeled, deveined
4 oz Crumbled feta cheese

Steps:

  • Preheat oven to 450°F.
  • To prepare vegetables, in a large bowl, whisk wine, 2 tbsp oil, and 3 minced garlic cloves. Add artichokes, haricot vert, tomatoes, onion, olives, and capers, and toss to coat. Season vegetable mixture with ½ tsp salt and ¼ tsp pepper. Transfer to a large baking sheet and spread vegetables into an even layer. Roast until tomatoes begin to release their juices, 10 to 12 minutes.
  • While vegetables roast, in the same bowl, combine remaining 1 tbsp oil, remaining minced garlic clove, oregano, crushed red pepper, and lemon zest and juice. Add shrimp and toss to coat. Season with remaining ¼ tsp salt and a pinch pepper.
  • Remove baking sheet from oven and add shrimp. Stir and spread shrimp and vegetables into an even layer. Roast until shrimp are pink and opaque, 8 to 10 minutes. Transfer to a serving bowl and sprinkle with cheese.
  • Serving size: about 1 ½ cups vegetables, ¼ lb shrimp, and 1 oz cheese

Nutrition Facts : Calories 178 kcal

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