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Beach Shrimp and Roasted Veggies

May 5, 2013

As I am pretty sure you all know by now, I am pretty big on having a wide selection of quick and easy meals to make. This makes the chances that I am having cereal for dinner a less common occurrence (I am having it at least once a week as it is, I cant help it, it is the easiest thing there is). As it happens, I live close enough to the coast that I trust the seafood I buy to be fresh and good. So I picked up some shrimp and veggies last night and made the quickest meal ever.

Roasted Veggies

Ingredients

  • Pick whatever kind of vegetables you want. Potatoes, squash, onion, carrots, mushrooms, broccoli… whatever you want. In this case I went with new potatoes (because I was trying to get rid of them) and zucchini (it is my fave)
  • Olive Oil
  • Spices of choice. I went with dried basil, herbs of provence (which does usually have basil in it), garlic powder, salt, pepper

Steps

  1. Preheat oven to 425 degrees
  2. Quarter or slice your veggies. Remember the more dense veggies take a little longer to cook, so I try to make those pieces a bit smaller and the things that don’t take as long a bit thicker.
  3. Put in bowl, drizzle with olive oil
  4. Sprinkle spices on to level of comfort… I use more basil and provence than garlic, but that is my taste.
  5. Toss all items together
  6. Spread them on a jelly roll pan that has been covered with Pam (and I also put tin foil down).
  7. Bake for 25 minutes and then take pan out and turn veggies over with a spatula. Cook for another 15-25 minutes.

roasted veggies

Beach Shrimp*

Ingredients

  • 1 lb to 1.5lbs fresh shrimp (peeled or unpeeled is up to you. But every time I make this I wish I had pre-peeled them once I actually sit down to eat)
  • 1 large lemon
  • 1 packet Italian seasoning mix
  • 1 stick melted butter (so a 1/2 cup)
  • Parsley- optional

Steps

  1. Preheat over to 425 degrees
  2. Spray a 9×13 baking dish with PAM or some such spray.
  3. Put shrimp in dish.
  4. Cut lemon in quarters and place in dish
  5. Mix melted butter and Italian seasoning together, dump over shrimp and lemons
  6. Cook for about 20 minutes or until pink!

shrimp to cook

See this works really well with the veggies, because you just put the shrimp in the oven when you turn the veggies over. So easy, so quick and so yummy! I served with some crusty wheat bread. So any other super easy recipes out there? I am open to ideas, send them my way!

Beach Shrimp and Roasted Veggies

* I should point out that I got this shrimp idea from a magazine several years ago, but I don’t know which one. I like to give credit where appropriate, but sometimes my memory just fails me. The things that happen after you turn 30… the memory goes to mush.

One Comment leave one →
  1. May 5, 2013 8:18 pm

    Those recipes look great! Even to a Yankee who is still in the North. (but I do love the South and Southern cookin’!)

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