Mediterranean Shrimp Cheat Sheet By Katie Lee Biegel Food

SHRIMP AND VEGGIE CHEAT SHEET WITH HOISIN DRESSING

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Sprinkle the shrimp with 1/2 teaspoon each of salt and pepper. Set aside.
• Whisk the hoisin, soy, vinegar, Dijon, ginger, sesame oil and garlic together in a large bowl. Whisk in the vegetable oil. Add the bok choy to the bowl, then toss, then transfer them to one side of the baking sheet. Add the red pepper to the bowl, then toss in the remaining marinade, and transfer them to the center of the baking sheet. Toss the shrimp in the remaining marinade and arrange it on the last side of the baking sheet. Pour any remaining marinade over the vegetables and shrimp. Bake until the shrimp are pink and opaque and the vegetables are starting to char, 15 to 20 minutes. Remove from the oven and set aside. (The bok choy can be chopped into smaller pieces if desired.)
• Divide the rice among 4 bowls. Add a few shrimp and the vegetables to each bowl. Top with the sesame seeds, scallions, peanuts, crunchy noodles and cilantro. Drizzle with the sriracha, if using. Serve warm!

GREEK SOUVLAKI CHEAT SHEET

Steps:

• Put a baking sheet in the oven and preheat the oven to 400 degrees F.
• In a large bowl, whisk the oil, vinegar, onion powder, oregano and garlic powder; season with salt and pepper. Add the chicken, tomatoes and onion and toss to coat.
• Carefully remove the baking sheet from the oven and evenly spread the chicken mixture on it.
• Bake for 10 minutes, then add the pita around the edge of the baking sheet and bake until the chicken is cooked through, another 5 minutes. (If desired, you can also broil the mixture for a couple of minutes more for more color.)
• Serve with the Tzatziki Dip.
• Combine the yogurt, cucumber, vinegar, mint, salt and garlic in a small bowl. Refrigerate until serving.

SHEET PAN FRIED RICE WITH TOFU

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the soy sauce, sesame oil, garlic and ginger in a medium bowl until just combined. Set aside. Combine the rice, tofu and vegetables in a large bowl. Add the sauce and gently fold together with a rubber spatula until the rice is fully coated. Spread the mixture on the prepared baking sheet and cover with aluminum foil. Bake for 10 minutes. Remove the foil and bake until slightly browned, another 12 to 15 minutes. Garnish with the scallions and serve with hot sauce, if desired.

MEDITERRANEAN SHRIMP "CHEAT SHEET" BY KATIE LEE BIEGEL

Steps:

• Preheat oven to 450°F.
• To prepare vegetables, in a large bowl, whisk wine, 2 tbsp oil, and 3 minced garlic cloves. Add artichokes, haricot vert, tomatoes, onion, olives, and capers, and toss to coat. Season vegetable mixture with ½ tsp salt and ¼ tsp pepper. Transfer to a large baking sheet and spread vegetables into an even layer. Roast until tomatoes begin to release their juices, 10 to 12 minutes.
• While vegetables roast, in the same bowl, combine remaining 1 tbsp oil, remaining minced garlic clove, oregano, crushed red pepper, and lemon zest and juice. Add shrimp and toss to coat. Season with remaining ¼ tsp salt and a pinch pepper.
• Remove baking sheet from oven and add shrimp. Stir and spread shrimp and vegetables into an even layer. Roast until shrimp are pink and opaque, 8 to 10 minutes. Transfer to a serving bowl and sprinkle with cheese.
• Serving size: about 1 ½ cups vegetables, ¼ lb shrimp, and 1 oz cheese

GRILLED SHRIMP WITH SPICY VEG NOODLES

Steps:

• In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
• Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.