CATHOLIC BROAD COOKS

In my old blog, which was fancier and niftier, I had a place where I could post recipes 'cause I am such a devoted, at times frenetic cook. (Ask my husband. He will tell you the warp speed I achieve in sneakers in the kitchen while cooking.)

Ever since posting a picture on FB and Instagram (what? I have no life?) of the "One-Pan Dinner--Mediterranean Shrimp" (from "Cook's Country issue, Dec./Jan. 2017), a number of folks have asked for this recipe. Since it takes too many spoons (reference spoon theory at www.butyoudontlooksick.com) to type it up and email it, I had the brilliant, perhaps even sacred idea of posting it on my blog. For all to see. If I'm lucky, I might even manage to post the picture of the dish as it was completed. 

INGREDIENTS:
--2 lbs. fresh jumbo shrimp (16-20 per pound), peeled, deveined, tails removed & defrosted if frozen. (They prefer natural shrimp, no sodium or preservatives.)
--1,1/2 lbs. Yukon Gold potatoes, peeled and sliced 1/2" thick. (This is about 3 cups, and you can use red organic, unpeeled.)
--1 Fennel bulb, stalks discarded, cut into 1/2" thick wedges thru stem end by 2" long.  
--3 tablespoons extra-virgin olive oil, & extra for drizzling.
--salt & pepper
--2 tsp. dried oregano
--1 tsp. grated lemon zest, plus lemon wedges for serving. (I use 2 whole organic lemons & grate them for more flavor.)
--1 cup of crumbled feta cheese
--1/2 cup pitted kalamata olives, halved
--2 tablespoons chopped fresh parsley.

PREPARATION: AT LEAST 45 MIN. TOTAL (I prep all veggies first, bag them up, and put in pan in fridge; same with shrimp--defrosted & tails cut off.)

1/ Put oven rack in lower-middle position and preheat to 450 degrees. Toss potatoes, fennel, 2 tablespoons olive oil, 1 tsp. salt and 1/4 tsp. pepper in large bowl. Spread vegetables evenly in single layer in baking pan and roast about 25 minutes, until tender. I tucked 9-10 lemon slices in between veggies for flavor. (I poke potatoes with fork to test for doneness.)

2/ Pat shrimp dry with paper towels. Toss shrimp in bowl with oregano, lemon zest, 1 tablespoon olive oil, and 1/4 tsp. pepper.(I usually omit both pepper and salt, as feta is salty.)

3/ Remove roasting veggies from oven and flip them with spatula so browned sides face up. Spread shrimp & feta over the top. Return to oven and roast until shrimp are cooked, about 10-12 minutes. Sprinkle olives & parsley over top and drizzle with olive oil. Serve with lemon wedges.
Serves 4-6, probably will have left-overs.

This goes well with a fairly robust Chardonnay, like Toasted Head, or a milder Sauvignon Blanc, like Wither Hills. You only need bread to complete this.