Balsamic Shrimp & Summer Vegetables
This recipe is featured in Sheet Pan Suppers
Excerpted from Sheet Pan Suppers by Molly Gilbert, Courtesy of University of Texas Press
Sweet and tangy balsamic vinegar really shines paired with a heap of warm-weather vegetables and juicy shrimp. When I can, I like to buy shrimp that have already been peeled and deveined; it saves me both time and a goopy mess in the kitchen. After the shrimp are cleaned and you’ve gotten some basic chopping out of the way, this bright, summery dish comes together in a snap. Letting the peeled shrimp marinate while the vegetables cook is a simple way to amp up the flavor, so don’t skip that step.
- Servings Serves 4
- Olive oil cooking spray
- 2 medium-size zucchini, sliced into ½-inch-thick half-moons
- 1 yellow summer squash, sliced into ½-inch-thick half-moons
- 1 medium-size red or orange bell pepper, stemmed, seeded, and cut into 1-inch chunks
- 1 cup cherry tomatoes, halved
- 1 medium-size red onion, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- ¼ cup plus 1 tablespoon extra virgin olive oil
- 3 tablespoons balsamic vinegar
- Juice of 1 lemon
- 1¼ pounds 26/30 count raw shrimp, peeled and deveined, tails on
- ½ teaspoon Worcestershire sauce
- ¼ cup roughly chopped fresh basil leaves
- Crusty bread or couscous (cooked according to package directions), for serving
1. Preheat oven to 190°C/375°F with one rack in the center position and another 4 inches from the heat. Mist a sheet pan with cooking spray.
2. Toss the zucchini, yellow squash, bell pepper, tomatoes, and onion on the prepared pan with ½ teaspoon salt, ½ teaspoon pepper, ¼ cup of the olive oil, 2 tablespoons of the vinegar, and the lemon juice. Roast the vegetables on the center rack until softened and beginning to brown at the edges, about 20 minutes. Remove the vegetables from the oven.
3. Meanwhile, place the shrimp in a large bowl. Add ¼ teaspoon salt, the remaining 1 tablespoon olive oil, 1 tablespoon vinegar, and the Worcestershire sauce and toss gently. Let the shrimp marinate at room temperature while the vegetables cook.
4. Set the oven to broil. Scatter the shrimp, with their marinade, over the vegetables in a single layer. Broil on the upper rack until the shrimp tails are charred and the shrimp are just cooked through, about 5 minutes.
5. Scatter the basil over the dish, and enjoy warm, with bread or a side of couscous.