It’s officially been over 2 months since the last blog post. It seems like a lot has changed since then. I’ve finally gotten back into a workout routine by joining a new gym that falls somewhere between crossfit and Orange Theory style classes. I like the small group atmosphere and the focus of weight training through different circuits. It’s a super friendly environment the provides the encouragement and support that I need to get my rear back in gear. That being said, I wanted a light, satisfying meal that was also packed with protein after yesterday’s grueling leg workout (my legs feel like noodles today). About a month ago, while I was visiting my family, my mom made this Mediterranean Shrimp recipe for dinner and I absolutely loved it!!! I really can’t take any credit for this as I copied the recipe exactly from the Food Network. The best part about this recipe is that it only uses one large mixing bowl and one large baking sheet, which makes for easy clean up. You can also prep all of the veggies the night before hand, but not mix them with the seasonings, to cut down on prep time the day of.
Serves: 4-5 Prep Time: 15-20 Minutes Cook Time: 25 Minutes
Total Time: 40-45 Minutes
What you’ll need:
- 3 tablespoons dry white wine
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons minced garlic (I buy the kind that is already minced in a jar)
- 12 ounces jarred artichoke hearts, drained
- 8 ounces green beans, trimmed
- 1 pint grape tomatoes, rinsed and dried
- 1/2 cup kalamata olives, pitted
- 2 tablespoons capers, drained
- 1 red onion, cut into thick chunks
- Sea salt and freshly ground pepper
- 1 lb cleaned large shrimp
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon minced garlic
- 4 ounces reduced fat feta cheese, crumbled
What to do:
- Preheat the oven to 450 degrees F.
- For the vegetables: in a large bowl, whisk the white wine, olive oil, and garlic. Add the drained artichoke hearts, green beans, tomatoes, olives, capers, and onions and toss to coat. Season with about 1/2 teaspoon of sea salt and a 1/4 teaspoon of freshly ground pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, about 10 to 12 minutes.
- For the shrimp: while the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, and garlic. Add the shrimp and toss to coat.
- Remove the baking sheet after the vegetables have roasted for 10 to 12 minutes and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Roast until the shrimp is pink and opaque, about 8 to 10 minutes.
- Transfer to a serving bowl and sprinkle with the crumbled feta cheese.
** I paired Barefoot Sauvignon Blanc with the Mediterranean Shrimp. It’s a crisp, white refreshing wine that isn’t too sweet.**