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Hearty Shrimp and Roasted Vegetables
Recipes
Hearty Shrimp and Roasted Vegetables
6 servings
30 minutes total (Active 30 minutes)

Ingredients

  • Nonstick aluminum foil
  • 3 cups fresh baby potatoes (12-14 oz), halved
  • 6 oz fresh green beans, halved
  • 5-6 mini sweet peppers, coarsely chopped
  • 6 slices thin pre-cooked bacon, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons herb garlic butter
  • ½ cup julienne-cut sun-dried tomatoes
  • 1 tablespoon zesty garlic/herb seasoning, divided
  • 1 ½ lb peeled/deveined shrimp, thawed
  • 2 tablespoons olive oil
  • ½ cup shredded Parmesan cheese (optional)

Prep

    • Preheat oven to 425°F. Line baking sheet with foil.
    • Halve potatoes and green beans.
    • Chop peppers (1 cup), bacon, and garlic.

Steps

    1. Place potatoes in microwave-safe dish and cover; microwave on HIGH 5 minutes. Stir in green beans, bacon, and butter; cook 3-4 more minutes or until potatoes are tender when pierced with a fork.
    2. Combine potato mixture with peppers, sun-dried tomatoes and 2 teaspoons seasoning until blended. Place on baking sheet; bake 10-12 minutes, stirring once halfway through bake time.
    3. Toss shrimp with garlic, oil, and remaining 1 teaspoon seasoning. Place shrimp on top of potato mixture; bake 4-5 more minutes or until shrimp turn pink and opaque. Sprinkle with cheese and serve.

Amount per ⅙ recipe serving: Calories 270, Total Fat 11g, Chol 195mg, Sodium 1270mg, Total Carb 20g, Fiber 3g, Calc 15%, Vitamin A 30%, Vitamin C 80%, Iron 10%