by Susan Hanna
This simple one-pan recipe from America’s Test Kitchen is quick and tasty. Slice and roast potatoes. Toss shrimp with seasoning. Flip potatoes and scatter shrimp and feta over top. Roast until shrimp are cooked through. Sprinkle olives and parsley over top and drizzle with oil before serving. Cook’s note: I omitted the lemon zest and wedges.
Serves 4-6.
Avoiding Additives and Preservatives
Look for frozen shrimp preserved in salt only. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Tre Stelle feta is free of additives. I used Martelli black olives, which are additive free. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 1 ½ pounds (680 g) Yukon Gold potatoes, peeled and sliced ½ inch (1.25 cm) thick
- 2 fennel bulbs, stalks discarded, bulbs halved lengthwise and cut into 1-inch- (2.54-cm-) thick wedges through stem end
- 3 tablespoons (45 ml) extra-virgin olive oil, plus extra for drizzling
- Salt and pepper
- 2 pounds (900 g) jumbo shrimp, peeled, deveined, and tails removed
- 2 teaspoons (10 ml) dried oregano
- 1 teaspoon (5 ml) grated lemon zest, plus lemon wedges for serving
- 4 ounces (113 g) feta cheese, crumbled (1 cup/250 ml)
- ½ cup (125 ml) pitted kalamata olives, halved
- 2 tablespoons (30 ml) chopped fresh parsley
Preparation:
- Adjust oven rack to lower-middle position and heat oven to 450 degrees F (232 C). Toss potatoes, fennel, 2 tablespoons (30 ml) oil, 1 teaspoon (5 ml) salt, and ¼ teaspoon (1.25 ml) pepper together in bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.
- Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon (15 ml) oil, ½ teaspoon (2.5 ml) salt, and ¼ teaspoon (1.25 ml) pepper together in bowl.
- Using spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges.
From America’s Test Kitchen
