ROSE­MARY SHRIMPS, ZUC­CHINI & TOMA­TOES

All you need is five in­gre­di­ents and 30 min­utes (max!) to whip up a tasty, healthy din­ner.

Yummy (Philippines) - - Everyday Recipes -

Serves 4 to 5 Prep Time 10 to 15 min­utes Cook­ing Time 10 to 12 min­utes

✔ 12 to 16 sprigs fresh rose­mary, washed and sep­a­rated into smaller sprigs if par­tic­u­larly full ✔ 600 to 700 grams large shrimp,

peeled, with tails left on ✔ coarse sea salt and freshly ground

black pep­per ✔ 200 grams zuc­chini, washed, sliced into

rounds and then into halves ✔ 300 grams cherry toma­toes, washed

and halved ✔ 3 ta­ble­spoons olive oil

1 Pre­heat oven to 375°F. Line a large bak­ing sheet with parch­ment pa­per, if de­sired. 2 Place rose­mary sprigs on the pan, spread­ing them out. Top sprigs with shrimp. Sea­son with about ½ tea­spoon each salt and freshly ground black pep­per. 3 Com­bine zuc­chini and toma­toes in a large bowl. Add olive oil, and about ½ tea­spoon each salt and freshly ground black pep­per. Toss to coat and place on bak­ing sheet. 4 Bake for 10 to 12 min­utes, or un­til shrimps turn pink and toma­toes shrivel up a bit. 5 Serve hot with pasta or toasted bread slices.

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.