Toaster-Oven Baked Shrimp with Fennel, Potatoes, and Olives

Name: Toaster-Oven Baked Shrimp with Fennel, Potatoes, and Olives
Ingredients: 12 ounces Yukon Gold potatoes, peeled and sliced ½ inch thick; 1 fennel bulbs, stalks discarded, bulb halved lengthwise and cut into 1-inch-thick wedges through core; 2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling; ¾ teaspoon table salt, divided; ¼ teaspoon pepper, divided; 1 pound jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed; 1 teaspoon dried oregano; ½ teaspoon grated lemon zest, plus lemon wedges for serving; 2 ounces feta cheese, crumbled (1 cup); ¼ cup pitted kalamata olives, halved; 1 tablespoon chopped fresh parsley

www.americastestkitchen.com

Naturally vibrant pink shrimp are great candidates for the toaster oven.

Keywords

Fish & Seafood
Main Courses
For Two

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Ingredients

12 ounces Yukon Gold potatoes, peeled and sliced ½ inch thick
1 fennel bulbs, stalks discarded, bulb halved lengthwise and cut into 1-inch-thick wedges through core
2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
¾ teaspoon table salt, divided
¼ teaspoon pepper, divided
1 pound jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
1 teaspoon dried oregano
½ teaspoon grated lemon zest, plus lemon wedges for serving
2 ounces feta cheese, crumbled (1 cup)
¼ cup pitted kalamata olives, halved
1 tablespoon chopped fresh parsley