Shrimp & Squash With Fresh Tomato Garnish
February 09, 2017
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Shellfish, Shrimp, Fruit, Tomato, Vegetables, Squash, North American, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Summer, Weeknight Meals, Oven Bake, Oven Roast, Heart Healthy, Low Calorie, Low Carbohydrate, Low Fat, Low Sodium, No Eggs, Non-Dairy, Spring more
"This is a very quick, easy, and healthy dish. Sometimes, I enjoy having a 'CARB FREE;' dinner; that still tastes amazing. This is one of these really easy dishes to prepare. And, it's cooked right in the oven; in just a few minutes."
- FOR SHRIMP
- FOR SQUASH AND ONIONS
- FOR BALSAMIC TOMATOES
- FOR GARLIC RED PEPPER OIL
- Serving Size: 1 (1433.9 g)
- Calories 551.3
- Total Fat - 19.1 g
- Saturated Fat - 2.6 g
- Cholesterol - 142.8 mg
- Sodium - 871.6 mg
- Total Carbohydrate - 70.1 g
- Dietary Fiber - 12.3 g
- Sugars - 42.7 g
- Protein - 27 g
- Calcium - 346.8 mg
- Iron - 4.6 mg
- Vitamin C - 59.5 mg
- Thiamin - 0.5 mg
Garlic Red Pepper Oil ... Add all the ingredients to a medium size bowl, and set to the side. Season to taste with salt and pepper. If there is any leftover oil; it is delicious brushed on a baguette and toasted; or, used in a vinaigrette. I usually use most of it.
Balsamic Tomatoes ... Add the tomatoes and vinaigrette to a small bowl, and toss. The vinaigrette is already seasoned; so, you won't need to add any salt or pepper. Cover with plastic wrap; and, refrigerate until ready to use. Right before serving, add the basil to the mix. Remember, this is meant to be quick and easy; so, I use my favorite store brand - but; you can always make your own.
Shrimp ... Remember, fresh is best! However, a good quality frozen shrimp will work just fine for this. But, if using frozen shrimp; make sure to thaw in the refrigerator, in a colander, over a bowl covered well. This way, they do not set it water as they thaw.
Once thawed, let the shrimp set on the counter to take the chill off; and, pat dry with a paper towel. Line a sheet pan with parchment paper or foil for easy clean up, then add the shrimp, oil (just enough to lightly coat the shrimp), salt, and pepper; and toss until combined. Spread out the shrimp on the pan. It isn't necessary to use parchment paper or foil; but, it makes for easy clean up.
Squash and Onions ... First, if you cut them too thin; they will just fall apart once cooked. I stick with 1/3" thick slices, which seems to work well. Then, line another sheet pan with parchment paper or foil; and add the planks of squash (zucchini and summer squash), and onions. Brush the top of both the squash and onions with the garlic red pepper oil.
Cook ... I like to add the squash and onions first; as they take a couple minutes longer than the shrimp. However, neither takes very long; so, keep an eye on them. The vegetables should take about 7-10 minutes in a 450 degree oven, middle shelf. The vegetables should be tender; but not falling apart. And, the shrimp; should only take 5 minutes - again, keep an eye on them. Once they begin to curl and turn pink; they are done.
Finish ... Plate the squash and onions on a serving platter; and top with the shrimp. Finish with the chilled balsamic tomatoes. The dressing from the tomatoes is perfect over the warm grilled vegetables and shrimp.
ENJOY! ... It's a very simple 'carb' free dinner with tons of flavor. Now, you could always add mushrooms or other vegetables if you want. But, I keep this simple. And, for those who absolutely need those carbs ... you could always add some polenta, orzo; or, some crusty bread on the side.
Tips & Variations
No special items needed.