Sheet-Pan Spicy Shrimp With Green Beans and Potatoes

Serves: 2 to 3.

Note: From Susan Selasky.

• 1 lb. colossal shrimp (13 count per lb.), peeled, leaving tail intact

• 2 tbsp. kosher salt

• 2 tbsp. sugar

Seasoning:

• 1 large garlic clove, peeled, crushed

• 1 tbsp. kosher salt

• 1/2 tsp. cayenne pepper

• 2 tsp. regular or smoked paprika

• 2 tbsp. canola or olive oil

Vegetables:

• 2 tbsp. olive oil

• 1 tbsp. Dijon mustard

• 1 large garlic clove, pressed or finely minced

• A few pinches of salt and pepper to taste

• 1/2 tsp. favorite all-purpose seasoning

• 1 tsp. dried oregano

• 1/2 lb. small red potatoes, quartered

• 1/2 lb. frozen whole green beans and waxed (yellow) beans

Directions

Preheat the oven to 400 degrees. Lightly spray a sided sheet pan with nonstick cooking spray.

To prepare the shrimp: Place shrimp in a large bowl and add enough water to cover shrimp by at least 1 inch. Sprinkle with 2 tablespoons salt and sugar, and swish it around in the water so it dissolves. Set aside, while you prepare the other ingredients.

To prepare the seasoning: Mix together 1 garlic clove, 1 tablespoon salt, cayenne pepper, paprika and 2 tablespoons oil. Taste and adjust seasoning as needed. It should have a mild spiciness to it, but not overpowering.

To prepare the vegetables: In a medium bowl, whisk together 2 tablespoons olive oil, Dijon, 1 garlic clove, a few pinches of salt and pepper, seasoning blend and oregano. The mixture should look emulsified, not separated or grainy. Add the quartered potatoes and toss to coat. Place the coated potatoes on one side of the sheet pan and place in the oven for about 20 minutes.

To cook shrimp and vegetables: Drain and rinse the shrimp. Pat the shrimp dry and sprinkle with the seasoning mixture. Place the frozen beans in the same bowl that held the potatoes and toss to coat with any remaining Dijon mixture.

After 20 minutes, place the shrimp on the side of the sheet pan opposite the potatoes and place the frozen beans in the center. Roast another 8 minutes or until shrimp and vegetables are cooked through. Remove from oven and serve.

Nutrition information per each of 3 servings:

Calories 340 Fat 19 g Sodium 2,270 mg

Carbohydrates 20 g Saturated fat 2 g Added sugars 0 g

Protein 25 g Cholesterol 170 mg Dietary fiber 4 g

Exchanges per serving: 1 ½ starch, 3 lean protein, 2 ½ fat.