Shrimp with baked vegetables
2 servings
60 minutes
Shrimp with roasted vegetables is a refined dish of European cuisine, where the sea flavor of juicy royal shrimp harmonizes with the aroma of roasted vegetables and herbs. This dish recalls Mediterranean culinary traditions, where the freshness of ingredients and simplicity of preparation play a key role. Roasted carrots, fennel, red bell peppers, and tomatoes acquire a rich taste highlighted by thyme and rosemary. A light garlic note and the spiciness of red pepper add special depth to this dish's flavor. Perfect for both festive dinners and cozy family gatherings, it pairs wonderfully with white wine and fresh bread. This gastronomic delight brings warmth and brightness of Mediterranean cuisine in every bite.
1
Preheat the oven to 250 degrees.
2
Wash and clean the vegetables, cut them into large pieces and place them in a deep bowl, add a whole clove of garlic.
- Garlic: 5 g
3
After removing the stems, finely chop the thyme and rosemary leaves and add them to the bowl with the vegetables, drizzle the vegetables with olive oil, sprinkle with salt, and mix thoroughly by hand so that the salt and herbs are evenly distributed among the vegetables.
- Rosemary: 5 g
- Thyme: 5 g
- Olive oil: 2 tablespoons
- Red onion: 80 g
- Tomatoes: 250 g
- Young carrots: 60 g
- Fennel: 100 g
- Red sweet pepper: 80 g
4
Place the vegetables in a baking dish in a single layer and put them in the preheated oven for 30 minutes, stirring the vegetables 2-3 times during this period.
- Garlic: 5 g
5
Clean and rinse the shrimp, place them in a baking dish, sprinkle with a pinch of salt, and add coarsely chopped garlic and red pepper.
- Peeled king prawns: 600 g
- Garlic: 5 g
- Red sweet pepper: 80 g
6
Place on the second shelf in the oven. The shrimp will bake for 15-20 minutes.