SHRIMP AND VEGETABLE SHEET PAN DINNER
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
- Roast in the preheated oven until vegetables are softened, about 15 minutes.
- While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
- Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 6.3 g, Cholesterol 172.6 mg, Fat 11.3 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 1.7 g, Sodium 243.5 mg, Sugar 3.3 g
CAJUN SHRIMP BAKE RECIPE BY TASTY
Here's what you need: andouille sausages, shrimp, red potatoes, corn, oil, butter, garlic, garlic powder, paprika, dried oregano, onion powder, dried thyme, red pepper flakes, cayenne pepper, salt, pepper, fresh parsley, lemon wedge
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F (190°C).
- In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
- In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
- Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
- Bake for 25 minutes.
- In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
- Mix well.
- Add the sausage and shrimp into the same baking dish as the corn and potatoes.
- Bake for another 15 minutes.
- Top with fresh parsley. Serve with lemon wedges and beer!
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 5 grams, Protein 43 grams, Sugar 4 grams
SHEET PAN SHRIMP AND SAUSAGE BAKE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
- Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
- Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
- Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
- Bake in the preheated oven for 8 minutes.
- Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
- Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 39.2 g, Cholesterol 120.1 mg, Fat 13.7 g, Fiber 7 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1010.2 mg, Sugar 4.5 g
ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY
Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams
PRAWN & VEGETABLE BAKE
I like the recipe because it is really very simple and can be varied to suit what you have in the store cupboard and/or freezer. It is my own creation in response to my wife asking 'can we have something different?' when our resources were somewhat depleted. She was immediately taken with it and I now have to make it at least once a week, which is why I have found lots of ways to vary it! I must admit that I was very pleased with my first version and it is now one of my favourite dishes.
Provided by HowardDel8841
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- preheat the oven to 180C/350F/GM4.
- Take an oval ceramic or ovenproof glass baking dish (9"x13" approx).
- Arrange the cauliflower and broccoli florets in the dish so that there is an attractive balance of colour.
- Next arrange the carrot slices between the cauli and broccoli, again ensuring an attractive balance of colour.
- Now scatter the prawns evenly over the whole dish.
- Set aside.
- Melt the butter in a medium sized saucepan and then stir in the flour, using a wooden spoon.
- Cook for two minutes, stirring all the time.
- Now start to add the milk a little at a time, stirring all the time.
- As the mixture thickens add more milk and keep stirring.
- As the sauce thickens you might like to change to a whisk since this will ensure a smoother sauce.
- When all the milk has been absorbed into the sauce, add the Roulade soft cheese and half the chives.
- Season with a little cayenne pepper.
- Stir and cook for two minutes before spooning carefully over the contents of the dish.
- Mix the breadcrumbs and the grated Cheddar cheese.
- Scatter evenly over the dish and bake in the oven for 25/30 minutes until the top is golden brown.
- Scatter the remaining chives over the dish before serving.
- Serve with steamed baby new potatoes, preferably Jersey Royals, if desired although this dish is sufficiently filling to stand alone.
- You do not need to be too strict about the quantities of vegetables so long as you fill the dish.
- BE SURE THAT YOU DO NOT OVERSTEAM THE VEGETABLES IN THE FIRST PLACE!
- They must retain a crunch.
- Be sure to refresh them in cold running water as soon as they are removed from the steamer.
- This not only stops further cooking but also helps to retain the vibrant colours which make the dish attractive to the eye.
- This dish is very versatile and is easily adapted to a vegetarian dish- simply leave out the prawns!
- I also like to use wafers of thinly sliced ham as an alternative to prawns and I tend to add a little garlic to the cheese sauce because I like it!
- 'Roulade'is a garlic and herb flavoured cream cheese and any similarly flavoured cream cheese may be substituted.
Nutrition Facts : Calories 674.8, Fat 44.1, SaturatedFat 25.4, Cholesterol 216.8, Sodium 956, Carbohydrate 43.1, Fiber 3.7, Sugar 12.9, Protein 29.4
CREAMY PRAWN & SPRING VEGETABLE POT
Packed with goodness, this freeze-ahead one-pot is quick to prepare and counts towards your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Bring the stock to a simmer in a large frying pan or shallow casserole covered with a lid. Add the pearl barley, cover and cook for 10 mins. Then add the potatoes and cook covered for 12-15 mins until tender.
- Remove the lid, increase the heat and bubble the stock for a few mins to reduce. Stir in the greens, crème fraîche, dill, zest and juice. If you're freezing, cool at this stage. If eating straight away, simmer for 3-4 mins until veg is just tender.
- Just before serving, stir in the prawns to heat through and season to taste. If freezing, cool completely then scatter the prawns on top and freeze. Defrost fully in the fridge overnight then gently bring back to a simmer, uncovered, until veg is tender and prawns hot through.
Nutrition Facts : Calories 233 calories, Fat 2 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.43 milligram of sodium
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