First of all, I want to thank anyone and everyone that voted for my eggplant dish in Foodie Fight's Battle #8: Eggplant/White Wine. Crossing my fingers that the results turn out in my favor, or at least that I kept up with the competition!
So, in the mean time, I figured I'd post this quick and delicious recipe for Spicy Green Beans & Shrimp that Andy and I had for dinner last week. Credit goes to Dishing Up Delight's blog who found the recipe from another blog, so I guess this is just a turning into a chain, so feel free to pass it along to the next guy. This is definitely something that can be fixed up on a weeknight and not feel guilty about eating it, because it's mucho healthy.
What You'll Need:
1 lb. green beans, trimmed and cut into 1 in. pieces
3 tblsp. olive oil, divided
1/2 tea. ground coriander
1/2 tea. ground cumin
1 tea. salt, divided
1 tea. freshly ground black pepper, divided
1/8 teaspoon Aleppo pepper (I used cayenne pepper)
3/4 lb. raw shrimp (peeled and deveined, I also left the tails on mine)
zest from 1 lemon (cut lemon into wedges as garnish for plating)
As far as the cooking, it goes by pretty quick.
Preheat oven to 450 degrees.
Toss the trimmed beans in 1 & 1/2 tablespoons olive oil, coriander, cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper.
Toss shrimp in separate bowl with remaining 1 & 1/2 tablespoons olive oil, lemon zest, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.
Spray sheet pan with non-stick cooking spray and lay down green beans in single layer. Roast in oven for about 10 minutes. Make sure to stir them up mid-way.
After 10 minutes, layer shrimp on top of beans and roast for about 5 more minutes, or until shrimp looks pink and juicy.
Squeeze lemon on top of shrimp and save wedge for garnish. Enjoy!
I couldn't believe how delicious this was. So simple, so fresh... sooooooo gooood.