Mediterranean Shrimp

Adapted from Cook’s Country, One-Pan Mediterranean Shrimp

serves 2

Ingredients

1-pound Yukon gold potatoes, sliced ½ inch thick

3 tablespoons extra-virgin olive oil, plus extra for drizzling

Salt and pepper

1-pound jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed

1 teaspoon dried oregano

1 teaspoon grated lemon zest, plus lemon wedges for serving

2 ounces feta cheese, crumbled

¼ cup kalamata olives, pitted and halved

1 tablespoon fresh parsley, minced

Heat oven to 450 degrees.

Directions

Toss potatoes with 2 tablespoons of oil in a bowl and sprinkle with pepper and salt.

Spread in a single layer on a large rimmed baking sheet and roast 25 minutes, or until potatoes are just tender. Potato bottoms should be nicely browned but not burnt.

Meanwhile, pat shrimp dry with paper towels, put in a medium bowl, and toss with oregano, 1 tablespoon oil, lemon zest, ½ teaspoon of salt, and ¼ teaspoon pepper.

Flip potatoes brown side up on the baking sheet. Layer shrimp over the top, then sprinkle with feta. Return to the oven and roast until shrimp are cooked, 6 to 8 minutes. 

Remove from oven and place in a large bowl. Add olives, fresh parsley, a drizzle of olive oil, and a squeeze of lemon, then toss and serve.