Free Online Recipes
 |  

Sign Up login
 
 

Shrimp and Roasted Vegetables Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Shrimp and Roasted Vegetables

Shrimp and Roasted Vegetables

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8
Preptime   20 minutes

Ingredients
16oz bag baby potatoes, about a pound, red or yellow
1 12oz bag of clean, cut green beans, halved
1.5 bell pepper, chopped large, any colors
4 cloves fresh or 1 tbs jar minced garlic
4 tbs butter, melted
2 tbs garlic herb seasoning
1lb peeled, deveined shrimp, thawed
2 tbs olive oil
6 strips precooked bacon
 
1 large onion, diced large
1/2 cup Parmesan cheese, optional

Instructions
Precook the green beans and baby potatoes in the microwave 1 bag at a time. Cook each a little less than the package recommends so they are al dente (almost completely cooked). Both should be about fork tender. Cut both the potatoes and the longer beans in half. Using non-stick spray, coat a two inch deep 13x9 or larger pan. Cut the onion in half then cut each half in half again long ways, then dice large. Mince your garlic, if needed. Roughly chop your precooked or almost cooked bacon. Melt the butter in a coffee cup in the microwave, about 35 seconds.
Preheat the oven to 425. Place all of the ingredients except the shrimp in the sprayed pan then stir in the herb garlic seasoning and melted butter. The herb garlic seasoning should liberally coat everything. Add more if needed, usually almost 1/2 of the container. Stir. Since you are using garlic herb seasoning, salt and pepper are not needed but you can add to your taste if you like.
Bake in the oven for 15-20 minutes, stirring once halfway through the bake time. It is cooked when the onions and bell peppers are cooked to your taste, al dente or more. Meanwhile, in a medium bowl, toss the shrimp with the olive oil and 1 tsp of herb garlic seasoning, store in the refrigerator until ready to use. After the vegetables are cooked place the shrimp on top of them and cook for an additional five minutes or until the shrimp turn pink and opaque. Remove from the oven and sprinkle with the Parmesan cheese immediately. Serve hot. Reheating leftovers- Store the shrimp in a separate bowl. Once you have reheated the vegetable mixture stir in the shrimp and cover for about a minute, the heat from the hot vegetables will heat the shrimp just enough without over cooking them.
If you do not purchase bagged potatoes, beans or precooked bacon- Clean the potatoes and dry them, it is VERY important to completely dry them or the ziplock will melt, then seal in a gallon zip lock and heat in the microwave about 8 minutes. Do the same with the green beans but cook for 8-10 minutes. Cook the bacon on a paper plate lined beneath and covered with a paper towel for approximately 3 minutes or until almost crispy. Alternatively, you can swap out the bell peppers and use broccoli and cauliflower, also precooked in the microwave per the bag's instructions. Instead of shrimp you could add grilled or blackened chicken to the vegetable mixture once it is completely cooked.
Serving Suggestions
Serve with garlic bread if desired


Originally Submitted
8/8/2017





0 Out of 5 from 0 reviews

You can add this Shrimp and Roasted Vegetables recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2012 DesktopCookbook. All rights reserved.
Developed by
Integrated Sales Resources.