Mediterranean Shrimp Cheat Sheet

I've always been a believer in the nostalgia factor of food. Whether it's making my grandma's biscuits or having soft serve ice cream (Dairy Queen was my childhood favorite!), or a dish that brings to mind a vacation.

For the latest episode of What Would Katie Eat?, I featured my Mediterranean Cheat Sheet.

When I was in college, I studied abroad and one weekend I went to Greece with my girlfriends. Ever since, whenever I have feta cheese, I am reminded of that trip. We went to a restaurant that baked it with oregano and extra virgin olive oil, and we spread it on toasted bread. For this recipe, I use only one bowl and one sheet pan, making clean up happen in a snap.

It has green beans, artichokes, tomatoes, shrimp, olives, and capers, all tossed in a delicious white wine marinade. It's roasted to perfection and then topped with crumbled feta and served with toasted baguette. I hope you enjoy it as much as we do. Close your eyes and pretend you're on the coast!

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Mediterranean Shrimp Cheat Sheet

Recipe by Katie Lee Biegel

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Yield: 4 - 6 servings

Ingredients

Shrimp :

• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1 clove garlic, minced
• grated zest and juice of 1 lemon
• 1 pound cleaned, large shrimp
• Kosher salt and freshly ground black pepper
• 1 baguette, cut in half lengthwise and then crosswise into 4 pieces total
• Extra virgin olive oil, for drizzling
• 4 ounces crumbled feta cheese
• 3 tablespoons dry white wine

Vegetables :

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 12 ounces jarred artichoke hearts, drained
• 8 ounces haricot vert, trimmed and cut in half
• 1 pint grape tomatoes
• 1/3 cup kalamata olives, pitted and coarsely chopped
• 2 tablespoons capers, drained and coarsely chopped
• 1 red onion, cut into chunks
• Kosher salt and freshly ground black pepper

Cooking Directions

1. Preheat the oven to 450 degrees F.
2. For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
3. For the shrimp: While the vegetables are roasting, use the same bowl and mix the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
4. When vegetables are ready, place shrimp and baguette pieces in same pan. Pour leftover shrimp marinade over shrimp and vegetables, drizzle baguette pieces with olive oil and a little salt. Bake for another 10 minutes.
5. Top with feta cheese and olive oil drizzle.