Mediterranean Shrimp "Cheat Sheet"

Fall is in full swing and it's back to business as usual around here. I am busy with recipe testing for The Kitchen and traveling back and forth to film the show and Ryan (my HUSBAND! Still getting used to saying that!) is working on a new show beginning this week.  We like eating at home, especially during the week, so we really have time to hang out with each other and be with our precious pup, Gus. 

Since I usually do the cooking, Ryan is on clean up duty.  I try not to use too many pots and pans in general so he doesn't have an overload of dishes to wash.  On nights when I make a "cheat sheet" dinner, he really lucks out! For a cheat sheet, everything goes onto one sheet pan and is baked in the oven. It's actually pretty easy to accomplish if you think creatively and work out the timing of the ingredients. 

Our favorite is this recipe for Mediterranean Shrimp.  The tomatoes get so sweet after roasting in the oven, the onions caramelize, the green beans stay just crisp enough, then you get briny notes from the olives.  I add the shrimp to the sheet pan a little later so it doesn't overcook and I serve it with toasted baguette (I toast it on the sheet pan too, obvi!).  Serve it with a cold glass of a crisp white wine, like a sauvignon blanc. Hope you enjoy this recipe as much as we do!

all photos by Erica Hampton

Mediterranean Shrimp "Cheat Sheet"

Recipe by Katie Lee Biegel

Prep time: 99

Cook time: 20 min

Total time: 99

Yield: 4 - 6 servings

Ingredients

Shrimp :

• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1 clove garlic, minced
• grated zest and juice of 1 lemon
• 1 pound cleaned large shrimp
• kosher salt and freshly ground black pepper
• 1 baguette, cut in half lengthwise and then crosswise into 4 pieces total
• extra virgin olive oil, for drizzling
• 4 ounces crumbled feta cheese

Vegetables :

• 3 tablespoons dry white wine
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 12 ounces jarred artichoke hearts, drained
• 8 ounces haricot vert, trimmed and cut in half
• 1 pint grape tomatoes
• 1/3 cup kalamata olives, pitted and coarsely chopped
• 2 tablespoons capers, drained and coarsely chopped
• 1 red onion, cut into chunks
• kosher salt and freshly ground black pepper

Cooking Directions

1. Preheat the oven to 450 degrees F.
2. For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
3. For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
4. Drizzle the baguette pieces with olive oil.
5. Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
6. Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.