One-Pan Mediterranean Shrimp

Name: One-Pan Mediterranean Shrimp
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds, Yukon Gold potatoes, peeled and sliced 1/2 inch thick; 2 , fennel bulbs, stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through stem end; 3 tablespoons, extra-virgin olive oil, plus extra for drizzling; , Salt and pepper; 2 pounds, jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed; 2 teaspoons, dried oregano; 1 teaspoon, grated lemon zest, plus lemon wedges for serving; 4 ounces, feta cheese, crumbled (1 cup); 1/2 cup pitted, kalamata olives, halved; 2 tablespoons, chopped fresh parsley

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Appears in Cook's Country December/January 2017, America's Test Kitchen TV

Main Courses

Fish & Seafood

SEASON 14

The goal: a fresh, healthful weeknight supper without a sink full of pots and pans.

SERVES4 to 6

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Unlike other proteins that look anemic if not seared over direct heat, naturally vibrant pink shrimp are great candidates for the oven. Since shrimp cook so quickly, we jump-started the potatoes and fennel before sprinkling the Mediterranea...

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