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November 26, 2016

Mediterranean Shrimp

1 1/2 lbs Yukon Gold potatoes, peeled and sliced 1/2 inch thick
3 Tbsp extra-virgin olive oil, plus extra for drizzling
salt and pepper
2 lbs jumbo shrimp (16-20 per pound), peeled, deveined, and tails removed
2 tsp dried oregano
1 tsp grated lemon zest, plus lemon wedges for serving
4 oz feta cheese, crumbled (1 cup)
2 Tbsp chopped fresh parsley

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, 2 Tbsp oil, 1 tsp salt, and 1/4 tsp pepper together in bowl. Spread potatoes in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.

2. Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper together in bowl.

3. Using spatula, flip potatoes so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6-8 minutes. Sprinkle parsley over top and drizzle with extra oil. Serve with lemon wedges.