16 oz green beans, snapped (2")
9 mini-sweet peppers (yellow, red, orange)
6 slices thin pre-cooked bacon, coarsely chopped
1 heaping tsp minced garlic in oil
2 Tbs herb-garlic butter
1/2 cup julienne-cut sun-dried tomatoes
1 Tbs zesty garlic/herb seasoning, divided
24 oz peeled/deveined shrimp, thawed
1/2 cup shredded Parmesan cheese (optional)
Preheat oven to 425. Line large (12"x16") baking sheet with aluminum foil.
Halve potatoes and snap green beans.
Chop peppers and bacon.
Place potatoes in 3-qt oblong Pyrex dish and cover (seal) with saran. Microwave on high for 5 mins. Stir in green beans, bacon, and butter. Cook 3 more mins or until potatoes are tender when pierced with a fork.
Add peppers, sun-dried tomatoes, and seasoning to potato mixture. Stir until blended/coated. Then spread on baking sheet (large roasting pan) in single layer.
Toss shrimp with remaining herb seasoning and spread on top of potato mixture. Bake 6 more mins or until shrimp turn pink/opaque.
Serves 4 adults
PS I used the skewered shrimp only because it was on sale at Publix the day I walked in at 5:30 with no idea what to serve for dinner. The nice lady had everything stocked in one place. I was out the door and had dinner ready to serve by 6:30 pm. Definitely a hit. May even fix again soon.
PPS If you find the recipe card in your local Publix, you will realize that I increased the amount of veggies, as I had 2 skewers of shrimp leftover and no veggies. Also, I saw no need to toss the raw shrimp in olive oil before setting atop veggies, so I omitted that from the original recipe.
PPPS Here's a link to another shrimp favorite.
