Prawn Vegetable Bake Food

MEDITERRANEAN SHEET PAN BAKED SHRIMP AND VEGGIES

Steps:

• Preheat oven to 400 degrees F.
• Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.
• Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.
• Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.
• Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.
• Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.
• Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or this simple Lebanese rice.

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Add cut vegetables to a baking sheet lined with parchment paper.
• Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
• Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
• Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
• Mix dressing ingredients together in a small bowl.
• In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
• Enjoy!

PRAWN & VEGETABLE BAKE

Steps:

• preheat the oven to 180C/350F/GM4.
• Take an oval ceramic or ovenproof glass baking dish (9"x13" approx).
• Arrange the cauliflower and broccoli florets in the dish so that there is an attractive balance of colour.
• Next arrange the carrot slices between the cauli and broccoli, again ensuring an attractive balance of colour.
• Now scatter the prawns evenly over the whole dish.
• Set aside.
• Melt the butter in a medium sized saucepan and then stir in the flour, using a wooden spoon.
• Cook for two minutes, stirring all the time.
• Now start to add the milk a little at a time, stirring all the time.
• As the mixture thickens add more milk and keep stirring.
• As the sauce thickens you might like to change to a whisk since this will ensure a smoother sauce.
• When all the milk has been absorbed into the sauce, add the Roulade soft cheese and half the chives.
• Season with a little cayenne pepper.
• Stir and cook for two minutes before spooning carefully over the contents of the dish.
• Mix the breadcrumbs and the grated Cheddar cheese.
• Scatter evenly over the dish and bake in the oven for 25/30 minutes until the top is golden brown.
• Scatter the remaining chives over the dish before serving.
• Serve with steamed baby new potatoes, preferably Jersey Royals, if desired although this dish is sufficiently filling to stand alone.
• You do not need to be too strict about the quantities of vegetables so long as you fill the dish.
• BE SURE THAT YOU DO NOT OVERSTEAM THE VEGETABLES IN THE FIRST PLACE!
• They must retain a crunch.
• Be sure to refresh them in cold running water as soon as they are removed from the steamer.
• This not only stops further cooking but also helps to retain the vibrant colours which make the dish attractive to the eye.
• This dish is very versatile and is easily adapted to a vegetarian dish- simply leave out the prawns!
• I also like to use wafers of thinly sliced ham as an alternative to prawns and I tend to add a little garlic to the cheese sauce because I like it!
• 'Roulade'is a garlic and herb flavoured cream cheese and any similarly flavoured cream cheese may be substituted.

SHRIMP WITH VEGETABLES

Steps:

• In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

SHEET PAN SHRIMP AND SAUSAGE BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
• Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
• Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
• Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
• Bake in the preheated oven for 8 minutes.
• Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
• Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

CREAMY SHRIMP & VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Coat 2-quart baking dish with nonstick cooking spray.
• Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well.
• Place in prepared baking dish.
• Cover and bake 30 minutes. Serve over orzo or rice.