RSS Feed

Roasted Shrimp and Balsamic Spring Vegetables

A versatile recipe that can feature different vegetables as vidalia onions or radishes. Just make sure all the vegetables are cut in the same size chunks.

serves 5

olive oil
salt
pepper
6 red potatoes, cubed in bite-sized pieces
1 pound asparagus, cut in 2-inch pieces
2 cups sliced carrots
2 cups quartered baby portebello mushrooms
2 tablespoons balsamic vinegar
1 1/2 pounds shrimp (21 – 25/pound) peeled and deveined
1 1/2 teaspoons grill seasoning such as Penzey’s BBQ of the Americas

Preheat oven to 425 degrees.

On a large, rimmed baking sheet, place red potatoes and toss with about 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for 20 minutes, stirring once.

Remove sheet form oven and add asparagus and carrots and drizzle with another tablespoon of olive oil and sprinkle with salt and pepper. Return sheet to oven and roast for an additional 15 minutes. Remove the sheet from the oven and add the portebello mushrooms and drizzle all the vegetables with balsamic vinegar. Return baking sheet to oven and roast for 5 minutes.

Toss the shrimp with the grill seasonings and place on top of the roasted vegetables. Return pan to oven and roast an additional 5 – 7 minutes or until the shrimp are cooked through. Remove pan from oven and serve in large bowls.

Recipe credit

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: