0

Your Cart is Empty

Cat Cora’s Sheet Pan Shrimp, Chickpea And Veggie Dinner

Cat Cora’s Sheet Pan Shrimp, Chickpea And Veggie Dinner

Serves 4 - 6

INGREDIENTS

2 cups Brussels Sprouts, halved (broccoli, cauliflower can also be used)

1 onion, small diced

1 pepper, large diced

1 cup cherry tomatoes, halved

1/4 cup olive oil,

1 pound large shrimp, peeled and deveined

1 can chickpeas, drained

1 cup frozen corn

1 teaspoon fresh chopped oregano (you can use dried if needed)

1 Lemon cut into wedges

Salt to taste

Pepper to taste


INSTRUCTIONS

Preheat the oven to 400 degrees.

In a large bowl mix the Brussels sprouts, onion, pepper, tomatoes, 3 tablespoons of the olive oil. Spread on a sheet pan and roast for 20 minutes. Add the shrimp, beans, corn, oregano, the remaining tablespoon of oil and toss well to coat evenly in the same bowl. Remove the vegetables from the oven and scatter the shrimp and bean mixture on top. Season with salt and pepper. Stir gently to combine. Return to the oven for 10 minutes or until the shrimp are cooked through. Serve with lemon wedges for squeezing and corn tortillas and salsa.



Also in Recipes

Chocolate Budino
Chocolate Budino

Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.
Cat Cora's Peach Panzanella Salad with Burrata and Bacon
Cat Cora's Peach Panzanella Salad with Burrata and Bacon

Cat Cora's Garlic Mushroom Pasta
Cat Cora's Garlic Mushroom Pasta