The pink, spicy roasted shrimp (The shrimp could be grilled–weather permitting!) atop dark green beans make a spectacular presentation; served over rice warm or salad greens.
Ingredients (Serves 2):
1 pound shrimp peeled and deveined (I bought 10 large)
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
1/2 teaspoon red pepper flakes
juice of two lemons
about 6 tablespoons olive oil
2 large handfuls fresh green beans (about 10-15 p/person)
coarse salt for roasting
fresh ground pepper
8-10 oil-packed sun-dried tomatoes, slightly drained and slivered
1/3 cup chopped flat-leaf parsley
1. In a non-aluminum dish, combine the shrimp, garlic, thyme, red pepper flakes, half of the lemon juice, and 4 tablespoons olive oil. Toss well, Cover and refrigerate for at least 30 minutes or up to 1 hour.
2. Preheat oven to 450.
3. Place green beans in a cast iron pan. Drizzle with some oil. Pepper. Roast for about 10 minutes.
4. Push green beans to sides of pan. Remove shrimp from the marinade, reserving marinade, and place shrimp in the middle and roast for an additional 7–8 minutes.
5. Meanwhile, in a large frying pan over high heat, bring the marinade to a boil. Cook 3-4 minutes. Stir in the sun-dried tomatoes and parsley. Add the remaining 2 tablespoons olive oil ans the remaining lemon juice. Season with salt and pepper. Spoon the warm dressing over the shrimp and green beans.
~~Based on a recipe from “Everyday Roasting, Williams-Sonoma.”