Greek shrimp, fennel and potatoes

Serves 4-6

  1. 1-1/2lb yukon potatoes, peeled and cut into 1/2in wedges
  2. 2 fennel bulbs, cut into 1in wedges
  3. 5tb olive oil
  4. 2lb 16-20 count shrimp
  5. 2tsp dried oregano
  6. 1tsp lemon zest
  7. 1tb lemon juice
  8. 1/2 cup halved kalamata olives
  9. 2tb parsley
  10. 4oz feta
  • Toss 1-2 with 2tb oil and roast in a single layer at 450 degrees for 25 minutes.
  • Toss shrimp with 1tb oil and 5-6. Flip potatoes and fennel, add shrimp and roast for 6-8 minutes. Add remaining ingredients and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s