Sheet pan dinners are so easy to prepare and very healthy.
Course: Main Course
3garlic cloves, crushed
3/4cupolive oilextra virgin
2cups fresh cilantro, leaves and some stems
1cupfresh parsley, leaves and some stems
1/2cupfresh mint leaves
1/4tspcrushed red chilies
1 1/4poundspeeled and deveined large shrimp
1red onion, chopped
2cupsyellow zucchini or patty pan squash, chopped
1cupcherry tomatoes, halved
2 cupsrainbow chard, roughly chopped
2cupsbrussels sprouts, quartered
salt and pepper, to taste
Place coriander and cumin seeds in a small pan over med-low heat, stirring occasionally, until slightly toasted and fragrant. Let cool, then crush slightly with the back of a spoon.
In a blender or food processor, add the crushed toasted seeds, garlic, olive oil, lemon zest, lemon juice, paprika, salt, cilantro, parsley and mint. Pulse until well blended but slightly chunky. Stir in crushed chilies.
Preheat oven to 350 degrees
Spread 1 tbsp of olive oil on a large baking sheet. Arrange vegetables and prawns evenly on baking sheet. Drizzle remaining olive oil on top. Season with salt and pepper.
Bake for 30 minutes. Serve with chermoula.
This recipe makes about 1 cup of chermoula. Enough for left overs and it tastes even better the next day! Delicious with all seafood as well as chicken.
Cut the veggies in pieces similar to the size of your shrimp. This encourages even cooking.