Roasted Shrimp With Peppers and Lemon

Jonny Valiant

Serves 4 Hands-On Time: 15m Total Time: 30m

Ingredients

1 cup long-grain white rice
1 red bell pepper, thinly sliced
1 lemon, thinly sliced
6 sprigs fresh thyme
4 scallions, halved lengthwise and sliced into 1-inch pieces
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
kosher salt and black pepper
1 pound frozen large peeled and deveined shrimp, thawed
1/2 teaspoon paprika

Directions

Heat oven to 450° F. Cook the rice according to the package directions.
Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tablespoon of the oil, and 1/4 teaspoon each salt and black pepper. Spread on a rimmed baking sheet (reserving the bowl).
Add the shrimp to the bowl and toss with the paprika, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the shrimp in the bell peppers on the baking sheet. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.

By Kate Merker, March 2009

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Quick Tip

To freeze: No need to thaw the shrimp. Just divide all the ingredients among 4 freezer bags and freeze for up to 3 months.To cook: Transfer the frozen ingredients to a baking sheet and roast at 450° F for 30 to 35 minutes. Serve with cooked long-grain white rice.