Shrimp with Roasted Vegetables
Main Dishes • European
Description
Serve the shrimp and vegetables together or, if you don't eat seafood, these roasted vegetables can be a complete dish on their own.
Ingredients
- Peeled Cooked Shrimp 20 oz
- Carrot 0 oz
- Fennel 5 oz
- Orange Bell Peppers 5 oz
- Tomatoes 10 oz
- Garlic 0 oz
- Spanish onions 5 oz
- Rosemary 0 oz
- Thyme 0 oz
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 480°F.
Step 2
Wash and peel the vegetables, cut them into large pieces, and place them in a deep bowl, adding a whole clove of garlic.
Step 3
Finely chop the thyme and rosemary leaves, having removed the stems, and add them to the bowl with the vegetables. Drizzle the vegetables with olive oil, sprinkle with salt, and mix thoroughly by hand to ensure the salt and herbs are evenly distributed.
Step 4
Transfer the vegetables to a baking dish, spreading them in a single layer, and place in the preheated oven for 30 minutes, stirring the vegetables 2-3 times during this time.
Step 5
Clean and wash the shrimp, place them in a baking dish, sprinkle with a pinch of salt, and add coarsely chopped garlic and red pepper.
Step 6
Place on the second rack in the oven. The shrimp will bake for 15-20 minutes.
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