February 09, 2017
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
Add toRecipe Book
Add toShopping List
"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."
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.
When the goblins are out and the night is upon us, hunger strikes in and these...
There is nothing quite like the smells and memories of fresh baked cookies. Serve them...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
Delete this. It's that time of day again. When the clock turns to a certain...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Parmesan in meatballs? One word: brilliant. You know when you’ve been eating...