One Pan Roasted Garlic Shrimp & Vegetables Over Spinach Recipe

"I found a couple variations of this recipe online; and, really liked the idea - that it was served over greens, versus rice or pasta. I happened to use baby spinach; but, a mix of spinach and arugula would also be very nice. I used extra large shrimp, but use whatever is on sale, and affordable. I based the recipe on 6-7 shrimp per person; so, this easily serves 4 people. And, it is basically a one pan dish too. I do mix the dressing in a separate dish; but, for cooking - 1 dish. Serve with plenty of crusty bread."

Step by Step Method

Step 1

Vinaigrette ... Add all the ingredients to a small bowl/measuring cup; and, mix. I actually use a small mason jar or tupperware container - just shake.

Step 2

Vegetables ... I like to cook this is a rimmed sheet pan lined with parchment paper. Add all the vegetables, except the artichokes and tomatoes to the pan or dish; and pour the vinaigrette over the top - toss to coat. Not necessary; but, I like to season with a little extra salt and pepper. Spread them out on the pan so, they will all cook evenly.

Step 3

Bake ... In a 400 degree oven, middle shelf, uncovered, for 15 minutes; just until the vegetables are starting to get tender, and lightly charred. Add the tomatoes and artichoke hearts, toss; and, cook an additional 5 minutes.

Step 4

Shrimp ... I peeled and deveined the shrimp; but, I love to keep the tails on. You can remove the tails if you want - personal preference. Remove the vegetables from the oven - add the shrimp, capers; and squeeze one of the lemon halves over everything. Toss to combine all the ingredients; then, top with the Feta cheese, and return to the oven.

Step 5

Cook ... Another 7-10 minutes, keeping an eye on it. When the shrimp begin to curl and turn pink - the dish is done. DO NOT overcook the shrimp. By then, all the vegetables should be tender; and, the tomatoes should have started to pop. Remove from the oven.

Step 6

Finish ... Remove the garlic cloves (they were whole); and transfer to a small dish or bowl. Squeeze the other lemon half in the bowl with the garlic; mash and mix. Add that, along with the basil and parsley to the shrimp and vegetables; and toss to combine.

Step 7

Serve and ENJOY! ... Pour the entire tray of shrimp and vegetables over a platter of baby spinach (or your favorite greens) The heat from the shrimp and vegetables, will wilt the spinach. Crusty bread is a must for me. It's easy, fresh; yet, a hearty dish. And, don't be afraid to use what vegetables are in season. You could easily use seasonal vegetables.