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.

Penne Pasta with Shrimp

24 oz Shrimp (medium, frozen, no shell, deveined)
16 oz penne pasta, cooked and drained

1 large clove garlic, pressed
1 large red onion, chopped
1 large green pepper, chopped

1 cup spaghetti sauce
1/2 cup sweet red wine
2/3 cup heavy cream


In a large frying pan, melt one tablespoon butter with one tablespoon safflower oil over high heat. Add shrimp stirring constantly to cook quickly without overcooking. This takes only minutes. Remove from pan to large serving bowl.

Then in the same pan over medium high flame, melt another tablespoon butter with one tablespoon safflower oil. Add garlic and stir, add onion and stir, then green pepper. Saute veggies until tender.

Add spaghetti sauce and simmer for 2 mins over medium heat. Add wine and cook a few minutes in order to blend flavors. Slowly add heavy cream, stirring constantly over medium heat. It's probably safer to remove 1 cup of sauce from the pan, and add the cream to that. Then return mixture to the pan. This will avoid the mishap of curdling the (cool) cream by adding it to a hot mixture.

Finally, add the cooked shrimp to veggie sauce. Simmer for a couple of minutes. Then toss together with penne pasta. Return to large serving bowl.

Serves eight.

Enjoy!