Of all the many green vegetables available to us, we tend to be profoundly lacking inspiration when it comes to selecting one for dinner.
Wouldn’t it be nice if the green had some pizazz? That was my inspiration for this dish, to create a fast and easy green dish that had lots of flavor and doesn’t rely on the usual suspects.
The solution was a heaping tray of roasted peppery shrimp and edamame, creating an attractive and filling side dish that even could double as a main course. And yes, use 2 tablespoons of black pepper. That’s the point. And it is delicious.
Roasted Pepper Shrimp
Start to finish: 15 minutes
1-pound bag frozen shelled edamame
2 pounds raw peeled shrimp (thawed, if frozen)
1/4 cup olive oil
2 tablespoons ground black pepper
1 tablespoon kosher salt
1 teaspoon smoked paprika
Heat the oven to 450 degrees F. Line a rimmed baking sheet with foil.
Place the edamame in a medium microwave-safe bowl and microwave for 1 to 2 minutes, or just long enough to slightly thaw. Pour off any liquid that has accumulated in the bowl, then transfer the edamame to the prepared baking sheet.
Add the shrimp to the baking sheet, then drizzle the oil over them and the edamame. Sprinkle with the pepper, salt and paprika. Use your hands to mix everything together, making certain the shrimp and edamame are well coated with the oil and seasonings. Arrange the ingredients in an even layer on the baking sheet.
Roast for 5 minutes, then use a spatula to turn the shrimp. Roast for another 2 to 3 minutes, or until the shrimp are just pink and firm. Serve immediately.
Nutrition information per serving: 250 calories; 100 calories from fat (40 percent of total calories); 11 g fat (1.5 g saturated; 0 g trans fats); 170 mg cholesterol; 7 g carbohydrate; 3 g fiber; 1 g sugar; 29 g protein; 890 mg sodium.