Roasted Shrimp and Mushrooms on Fresh Spinach
Meals don’t come much easier, quicker, or better than this!
Recipe information
Yield
makes 6 servings
Ingredients
2 pounds uncooked shrimp, peeled, deveined, rinsed, and dried
1 large garlic clove, minced
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Juice of 1 lemon
1/4 cup olive oil
1/2 pound whole baby mushrooms, cleaned
6 cups fresh baby spinach leaves
2 diced fresh tomatoes for garnish
1 cup crisp snow peas, strings removed and sliced diagonally into 1-inch pieces
Preparation
Step 1
Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection broil or convection roast at 500°F. Cover a large rimmed baking sheet with foil and coat with nonstick spray.
Step 2
In a large bowl, combine the shrimp with the garlic, salt, paprika, cayenne, lemon juice, and olive oil. Add the mushrooms and toss until the shrimp and mushrooms are completely coated with the marinade. Pour it on the prepared baking sheet in a single layer.
Step 3
Roast for 5 minutes; turn the shrimp and mushrooms over and roast for 2 more minutes.
Step 4
Serve on a bed of fresh spinach leaves. Garnish with the tomatoes and snow peas.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
