"Roasting shrimp in the oven is a hands-off route to bringing out robust flavor, and also helps prevent overcooking keeping the shrimp tender".
(serves 4)
2 T. plus 4 t. EVOO, divided
3 T. fresh lemon juice, divided
1/4 t. kosher salt, divided
1 lb. peeled and deveined large shrimp
1 cup finely chopped red onion
1 (15 oz.) cannellini beans, or small white beans*, rinsed and drained
1/4 cup low sodium chicken stock
1 t. finely grated lemon rind
4 t. balsamic vinegar
1/2 t. Dijon mustard
1/4 t. freshly ground black pepper
1/4 cup chopped fresh lemon* mint
1 oz. feta cheese, crumbled (about 1/4 cup)
Preheat oven to 450. Combine 2 t. oil, 1 T lemon juice, and 1/8 t. salt in a dish. Add shrimp; toss to coat. Set aside. Heat 2 t. oil in a nonstick skillet over med. heat. Add onions; sauté 2 mins. Stir in beans, stock and remaining salt; cook 3 mins. Arrange shrimp on a baking sheet; roast for 4 mins. Combine remaining 2 T. oil, remaining 2 t. lemon juice, rind, vinegar, mustard, and black pepper in a bowl. Pour half of oil mixture over beans; toss. Stir in mint. Divide evenly among 4 plates ; sprinkle with feta. Arrange shrimp alongside. Top with remaining oil mixture.
"People become really quite remarkable when they start believing they can do things."
Have FUN today!!!
Love,
MM
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