with roasted vegetables
- Shrimp, peeled and deveined - 1 1/2 lb
- Parsley - 1 1/2 Tbsp , chopped
- Garlic - 5 cloves , chopped
- Oil, olive - 1 1/2 Tbsp
- Paprika - 1 1/2 tsp
- Lemons - 1 , wedges
- Butter - 2 Tbsp
- Tomato paste - 1 Tbsp
- Wine, white (sub stock) - 1/2 cup
- Onions, red - 1/2 , diced
- Parsnips - 2 , cubed
- Carrots, small - 2 , chopped
- Sweet potatoes, medium - 1 , cubed
- Zucchini, medium - 1 , cubed
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1/2 tsp
Shrimp - Defrost, rinse and pat dry.
Parsley / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)
Marinate shrimp - Combine shrimp with parsley, garlic, olive oil, paprika and some salt and pepper. Marinate for 30 minutes.
Lemons - Slice lemons into wedges.
Heat oven to 500F / 260C.
Toss onions, parsnips, carrots, sweet potatoes and zucchini in cooking oil. Season with cumin and some salt and pepper and spread on a sheet pan. Cover tightly with foil and ‘steam’ in oven for 10 minutes. After 10 minutes, remove the foil and continue roasting until golden and tender, 10 to 12 minutes more. (For tips, check out this video on roasting vegetables at high temps.)
Heat a skillet with butter over medium heat. When butter melts, add tomato paste and wine and bring to a simmer.
Add shrimp with marinade and saute in white wine until cooked through, 3 to 5 minutes.
Serve shrimp with roasted vegetables and lemon wedges on the side. Enjoy!