One Pan Roasted Vegetable and Shrimp , a dish full of summer flavor and color and one that I have been waiting for a very long time. The colors give me nothing but smiles and hunger pains. I can't leave out the aroma that fills our kitchen and house. Sweet peppers, caramelized garden onions, zucchini, eggplant, and not to mention the succulent shrimp. Absolutely mouthwatering!
Song of the day: "The Finer Things" by Steve Winwood.
One Pan Roasted Vegetable and Shrimp, beauty meets simplistic Italian cooking coming together on a bed of fluffy nutty quinoa bulgar blend. Nothing says Mediterranean better than roasted vegetables and shrimp on this grain base. Light and so delicious, you will find your fork going into your dish time and again!
Life gets busy...................
One pan dinners are just what the doctor ordered during these very busy times in our lives. I feel like I have four jobs right now and a wee bit out of balance. Maybe that is because realistically I am working four jobs, lol.
With that being said, these times I feel the exhaustion and stress of not being able to spend time with the ones I love and also do the things I love doing. Cooking for me is one of those such things especially with Nicoletta. Hence this is what makes me feel calm and relaxed, plus I know I am feeding my body well so it can recuperate from my hard working day, and my heart is full because I am doing things with Nicoletta.
You're probably asking what does that have to do with this dish, well, it has everything to do with it because Nicoletta thought it up and we did most of it together and that my friends make this dish even better. Grab your partner and go do some shopping, then come back home, hop into the kitchen and have some real quality time together making this One Pan Roasted Vegetable and Shrimp! Oh, most of all, have lots of fun and laughs in the kitchen; that ingredient will surely intensify some already delicious flavors happening here!
Here's the shopping list:
- red and yellow peppers
- spring onions
- Asian eggplant
- some good extra virgin olive oil
- black tiger shrimp
- bread crumbs
- some pantry spices and seasoning
This dish is all about levels of seasoning. It is important to get them packed with flavor and olive oil and herbs like tarragon, sage, basil, marjoram, thyme, oregano, and some rosemary will do the trick. This goes into the oven to get that caramelization process started. It smells amazing right now, I can only imagine what it is going to be like when the heat dances with these veggies.
It's all about those natural sugars.............
Look at all those juices on the pan and the nice subtle char that has happened from roasting these vegetables. That for me equals a ride on the flavor town express. However, we are not done, there is the shrimp to do. Time to get those black tiger babies all seasoned and into the oven to cook for a bit then it joins the pan of vegetables for the last dance in paradise.
It's all about the timing...............
Making quick dinner meals takes organization and timing, as a result, you have a delicious and timely meal perfect for our busy lives. Let's take this recipe for instance. Prep is key and once that is done it is a dance of cooking and preparing because as the vegetables are cooking, we prepare the quinoa & bulgur blend, and once that is in the process of cooking we can prep the shrimp and they go into the oven to cook.
The finale is the vegetables and shrimp getting together to share some flavors because it's all about flavor and texture and this One Pan Roasted Vegetable and Shrimp is all about that!
Color, color, color...........
You gotta love all the colors of this dish. To me, it makes me feel like I am back in Italy sitting outside enjoying a wonderful dinner on the terrace. I really believe that we eat with our eyes first and by the sounds of the grumbling in my stomach, I think this has passed the visual and aromatic test.
I love this part, to me plating is about presentation and creativity, so it goes something like this.
- First, the quinoa bulgur goes into a nice bowl.
- Secondly a mix of all the vegetables.
- Thirdly those lovely succulent shrimp.
- Lastly a drizzle of e.v.o. oil and some parsley.
That's it. Pretty easy breezy, eh!?
I love the texture of the quinoa and bulgar nice al dente and the nutty earthy flavor pairs so well with the sweetness of the peppers and that juiciness of the zucchini, consequently leaving a plethora of things for the palate to be pleased about.
These black tiger shrimp is beautiful, tender, succulent and so tasty. I love when you bite into a shrimp and the juices run down my chin and the flavor like butter, smooth and rich. There is no shortage of herbs and those flavor profiles keep popping up with each bite. Can't forget about those onions, sweet sugary bliss.
A final note.................
It's a beautiful sunny warm day, you are sitting on your patio thinking about what to make for dinner. Light bulb moment how about this One Pan Roasted Vegetable and Shrimp.
This is perfect backyard outdoor dinner food, from the colors to the textures and finally in the deliciously balanced flavors, consequently leaving many smiles on the faces of the people you are sharing food with. You can't get any better than that.
Song of the day: "The Finer Things" by Steve Winwood.Print
For the Bulgur Quinoa Blend:
- 125 g Bulgur & Quinoa Blend (or any other grains you like)
- 1 ¼ cups water
- a good pinch of salt
For the Roasted Vegetables:
- 2 small zucchini
- 1 small Chinese eggplant
- 2 peppers, yellow and red
- 2 cloves garlic, skin on
- pinch of oregano, rosemary, marjoram, tarragon
- a few sage and basil leaves
- salt and pepper
- e.v.o. oil
For the shrimp:
- 8 fresh black tiger shrimp
- 1 Tbsp evo oil
- ¼ lemon, squeezed
- a dash of paprika, white pepper, salt, onion powder, garlic powder
- 1 basil leaf
- 2 sprigs thyme
- 1 Tbsp chopped parsley
- e.v.o. oil
- fresh chopped parsley
For the Quinoa Bulgur blend:
- Bring water and salt to a boil in a medium sauce pan.
- Add the quinoa bulgur blend to the boiling water and stir. Cover and simmer on low for 10 minutes.
- Turn off heat and remove saucepan and let stand covered for 5 minutes. Fluff with a fork.
For the Vegetables:
- Preheat the oven to 375° F.
- Wash vegetables and slice or cut into -more or less- the same size and thickness.
- Drizzle 1 teaspoon each evo oil on two large baking sheets and spread to coat pan. Arrange sliced/cut vegetables on the sheet. Sprinkle with fresh or dried herbs, salt and pepper, bread crumbs and drizzle with evo oil.
- Set in the preheated oven and cook for about 15 minutes.
- Remove from oven and leave the heat on.
- Peel, de-vein and wash shrimp. Pat dry with some paper towel and toss into a bowl.
- Drizzle in olive oil and all the herbs and spices and toss till well incorporated.
- Place in hot oven on a baking tray and roast for 4 minutes. Turn over and cook for an additional 2 minutes.
- Place in pan with roasted vegetables and back into hot oven for another 8 minutes. Take out of oven.
- Place some quinoa & bulgur into a bowl.
- Arrange some of the roasted vegetables and shrimp on top/side and finish with a drizzle of olive oil and some fresh chopped parsley
- Ready to serve.
- The vegetables and shrimp could be done on a barbecue on a perforated pan.
- We use organic ingredients however you can use whatever you have or can find.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Oven roasting
- Cuisine: Mediterranean
Keywords: black tiger shrimp, red peppers, yellow peppers, green onion, zucchini, oregano, rosemary, marjoram, e.v.o. oil, Asian eggplant,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.