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Roasted Shrimp and Vegetables Recipe

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This recipe for Roasted Shrimp and Vegetables, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped fresh tomatoes (canned tomatoes will do, but use fresh if at all possible)
1/2 cup sliced onions
2 zucchini, cut into bite size pieces
2 yellow squash, cut into bite size pieces
1 red pepper, sliced thin (or any color pepper)
2 tbsp. extra-virgin olive oil
1 tsp. paprika
1/4 tsp. ground red pepper, or to taste
Salt and ground black pepper to taste
1-1/2 to 2 lbs. shrimp (any size), peeled, deveined, rinsed and lightly dried
Fresh parsley, minced (optional)
Cooked pasta, any style and amount you like

Directions:
Directions:
Preheat oven to 500.

Combine all ingredients, except shrimp, into 13 x 9-inch baking dish. Roast until bubbly, about 8-12 minutes, stirring at least once.

Top the vegetable mixture with shrimp and roast until the shrimp are pink and firm, 5 to 10 minutes.

Serve very hot over pasta and garnish with minced, fresh parsley

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
10 minutes (if you buy shrimp already deveined)
Personal Notes:
Personal Notes:
I found this recipe in "The Joy of Cooking" which Mom gave to all of us Lindsley kids one year. The recipe originally called for just tomatoes and onions, but you can add any chopped vegetables you like. The cooking time will vary depending on how many vegetables you use. I like to use smaller shrimp, that are already deveined. Then, while the vegetables are roasting, I can peel the shrimp. This is a pretty easy, weeknight dish and, if there are any leftovers, it makes a delicious lunch. Also, you can just grease the pan with cooking spray and omit the oil. The vegetables will create enough juice that it will still be delicious.

 

 

 

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