Roasted Shrimp with Peppers & Lemon

I’ve been focusing on sweets a lot lately here on TPF so I thought I’d change things up a bit. This is a super easy recipe that I saw in Real Simple magazine. It’s one of the few magazines I maintain my subscription to – partly because I get great deals on the annual price, but also because they I like the combination of food, family, and decor in each issue.

This shrimp dish is full of veggies, comes together quickly and easily, and has just the right amount of spicy flair (feel free to tone it down for the more sensitive palates in your hoursehold!).

If you make rice to go along with it like I did, you will dirty five things: a cookie sheet, a pot, a spoon, a cutting board and a knife. So easy to make and easy clean up. Perfect for a busy weeknight. I halved the number of shrimp but kept the veggies the same. We ended up with three large servings. If you increase the shrimp to the full pound the original recipe calls for, I’d say you’ll get 4 good sized servings.

 

Roasted Shrimp with Peppers & Lemon

adapted from Real Simple

1 c. white rice                                                                                                                                        1 red bell pepper, thinly sliced                                                                                                           1 lemon, thinly sliced                                                                                                                           6 sprigs fresh thyme                                                                                                                           6 scallions, sliced into 1-2″ pieces                                                                                                       1/4 tsp. crushed red pepper                                                                                                              2 tbsp. olive oil                                                                                                                                     1/2 lb. frozen shrimp, thawed                                                                                                             1/2 tsp. ancho chile powder (use paprika for less heat)

Preheat the oven to 450 degrees.

Cook the rice according to the package directions.

Combine peppers, lemon, thyme, and scallions in a large bowl. Add half the olive oil, the red pepper, and 1/4 tsp. each of salt and pepper. Transfer to a large baking sheet.

Side note: Wouldn’t this make a lovely holiday side dish? Just eliminate the shrimp for a vegetable side that’s a little different from all the heavy fare typically offered at the holidays.

In the same bowl, toss together the shrimp, remaining tablespoon olive oil, chile powder, 1/2 tsp. salt and 1/4 tsp. pepper.

Spread the shrimp atop of the veggies. I only had precooked shrimp on hand, so that’s what I used.

Roast until the veggies are tender and (if using raw) the shrimp are cooked through. I went about ten minutes, but you may need a couple more if using raw shrimp. Serve over the rice.

This colorful and healthy meal is easy to put together and a great choice for a meal that needs to be done in a hurry. It’s a great light fall dish – a break from heavy sauces and crusts, but you still get to turn the oven on and get your kitchen nice and toasty!

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