SHEET PAN SHRIMP SCAMPI
When you want to make a knockout dinner without dirtying a bunch of pans, this is it. The whole meal--veggies, garlicky shrimp and crusty French bread--comes together on a single sheet pan, so all you have to do is set the table and pour the wine.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes.
- Meanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture.
- After the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes.
- Sprinkle with parsley and serve with lemon wedges.
BAKED GREEK SHRIMP WITH TOMATOES AND FETA
This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
Provided by David Tanis
Categories lunch, salads and dressings, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
- Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
- Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
- Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
- Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams
ROASTED SHRIMP WITH FETA
Provided by Ina Garten
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
- Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
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