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Resource: |
Real Simple. March 2009. p. 146 15 minutes 30 minutes 4 |
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Heat oven to 450 degrees F. Cook the rice according to the package directions. Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tbsp of the oil, and 1/4 tsp each salt + black pepper. Spread on a rimmed baking sheet {reserving the bowl}. Add the shrimp to the bowl + toss with the paparika, the remaining tbsp of oil, 1/2 tsp salt, + 1/4 tsp pepper. Nestle the shrimp in the bell peppers on the baking sheet. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice. |
how to prepare and freeze the rest
No need to thaw the shrimp. Just divide all the ingredients among 4 freezer bags and freeze for up to 3 months. To cook, transfer the frozen ingredients to a baking sheet + roast at 450 degrees F for 30 to 35 minutes. Serve with cooked long-grain white rice.






















