Mediterranean shrimp “cheat sheet” by Katie Lee Biegel
8
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Cooking an entire meal on a sheet pan is an easy, delicious way to get dinner on the table. Katie adds ingredients at different times to make sure everything cooks perfectly. The vegetables go in the oven first since they need more time to roast and become tender and sweet. The shrimp get added a little later so they don’t overcook. Katie suggests serving this meal with a toasted baguette—cooked right on the sheet pan, too—and with a cold glass of a crisp white wine such as Sauvignon Blanc.
Ingredients
White wine
3 Tbsp, dry variety
Extra virgin olive oil
3 Tbsp, divided
Garlic clove
4 clove(s), minced, divided
Canned artichoke hearts, drained
12 oz, drained
Uncooked French green bean
8 oz, trimmed and cut in half
Grape tomatoes
2 cup(s)
Red onion
1 medium, cut into chunks
Pitted Kalamata olives
10 olive(s), coarsely chopped
Capers
2 Tbsp, drained and coarsely chopped
Kosher salt
¾ tsp, divided
Black pepper
⅜ tsp, freshly ground, divided
Dried oregano
½ tsp
Crushed red pepper flakes
¼ tsp
Lemon
1 item(s), large, zested and juiced
Uncooked shrimp
1 pound(s), large, peeled, deveined
Crumbled feta cheese
4 oz
