Evening Edge
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Shrimp, Tomato and Pancetta Roast
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5:30 Challenge / 5 INGREDIENTS / 30 MINUTES
I have always been a proponent of roasting when you feel a little lazy. After all, what could be better than letting the oven's high heat do the work for you?
While most of us find roasting a perfect match for cooking chicken, meats and even vegetables, with seafood it's less common. Sometimes the high heat can be too much for delicate fish, but with careful monitoring, I thought it could work in a shrimp dish that is normally prepared on the stovetop.
I decided to sequentially cook the ingredients in the oven and was thrilled with the results. Better yet, I didn't even break a sweat!
The cooking time will vary depending on the size of the shrimp. To save even more time, buy peeled and deveined shrimp. Serve over pasta or rice to absorb the juices. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 6
Ingredients:
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1/4 pound pancetta, sliced 1/4 inch thick and chopped
1 1/2 pounds peeled and deveined shrimp, patted dry
1 (28-ounce) can diced tomatoes, drained
3 cloves garlic, minced
Zest of 1 lemon
Instructions:
Preheat oven to 450 degrees. On a foil-lined rimmed baking sheet, spread out pancetta. Cook for 3 minutes, stir and cook for another 3 to 5 minutes, or until it has rendered its fat and crisped. Remove from oven. Using a wadded paper towel, mop up excess fat.
Add shrimp and toss to combine. Add tomatoes, garlic and lemon zest and toss to combine. Spread out in a single layer and roast for 5 minutes, Remove and stir to combine, turning shrimp if necessary. Return to oven and cook for another 3 to 5 minutes, or until shrimp is just cooked through. Stir to combine and transfer to a serving bowl.
Add shrimp and toss to combine. Add tomatoes, garlic and lemon zest and toss to combine. Spread out in a single layer and roast for 5 minutes, Remove and stir to combine, turning shrimp if necessary. Return to oven and cook for another 3 to 5 minutes, or until shrimp is just cooked through. Stir to combine and transfer to a serving bowl.
Notes:
To make the meal: Brown rice and mixed green salad
Nutrition:
Per serving: 189 calories (percent of calories from fat, 19), 29 grams protein, 8 grams carbohydrates, 2 grams fiber, 4 grams fat (1 gram saturated), 156 milligrams cholesterol, 690 milligrams sodium.
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