Roasted Shrimp w/ Broccoli & Mushrooms

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here’s a fast and easy shrimp recipe courtesy of Cuisine at Home. I love the contrast of the earthy mushrooms with the rich shrimp. You can use whatever type of mushrooms you prefer; for variety I used a combination of baby portobellas and shitake.  Start a pot of rice before you put the vegetables in the oven and you are good to go. And best of all, because the vegetables and shrimp cook on the same baking sheet cleanup is a breeze.

ROASTED SHRIMP w/ BROCCOLI & MUSHROOMS

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 head broccoli, cut into florets

12 ounces mushrooms, stemmed and quartered

1 pound large shrimp, peeled and deveined

Salt & pepper

2 tablespoons toasted sesame seeds

  • Preheat the oven to 450 degrees. Line  a large rimmed baking sheet with aluminum foil and place in the oven to heat.
  • Whisk together half of the oil, soy sauce and vinegar in a large bowl.
  • Add the broccoli and mushrooms and toss well to coat.
  • Transfer the mixture to the pre-heated baking sheet and roast for 10 minutes.
  • Meanwhile add the remaining oil, soy sauce and vinegar to the bowl.
  • Add the shrimp, season with salt and pepper and toss well to coat.
  • Add the shrimp and the sauce to the broccoli and mushrooms and roast for an additional 10 minutes or until the shrimp are pink and cooked through and the broccoli is tender crisp.
  • Serve over rice and garnish with the toasted sesame seeds.
Serves 4
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