Friday, October 12, 2012

Hearty Shrimp and Roasted Vegetables

20 oz baby potatoes, halved
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.

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