a bright and delightful greek inspired dish, all cooked using one sheet pan.
ingredient / amount / preparation
all natural wild caught shrimp / 1 – 1 1/2 lbs / deveined, rinsed, and tails pulled off
garlic / 2 – 3 cloves / finely chopped
fresh oregano / pluck leaves from the stem
cherry tomato / 12oz / rinsed
watercress / rinsed
crumbled feta cheese
yellow pepper / 1 / cut into strips and then cut in half
scallion / cut into large pieces, green part only
- preheat oven to broil and place rack on the second shelf from the broiler.
- combine garlic and salt on a cutting board or mortar and pestle. grind the two together to make a paste. if using a cutting board, use the flat part of the chef knife to smear it into a paste. add oregano to paste and mix together.
- lay garlic out on a cutting board and sprinkle with pepper and salt. take the garlic/oregano mix and sprinkle over shrimp. using your hand, mix and mix, until shrimp are nicely coated with herb mix. set aside for later.
- in a bowl, combine tomato and peppers, drizzle with olive oil, and season with salt and pepper. toss it around to to ensure its seasoned evenly. pour vegetables onto a sheet pan and place in oven for 8 about minutes. the time really depends on your oven. you want the skins on the cherry tomato to start to wrinkle a bit.
- take sheet pan out of oven and add shrimp, place back in oven and cook shrimp 2 minutes each side. remember that the shrimp will cook quickly if you are using broil and you want to over cook.
- take sheet pan out the oven. place a generous amount of watercress on plates and spoon ingredients from the sheet pan onto the plates. sprinkle crumbled feta cheese over everything and serve warm.
mortar and pestle (not necessary)
vegetables: i think the tomatoes are key because they bring a sweetness to the dish but you can freestyle on the other vegetables. what you see in the photo is what i had on hand.
protein: fresh direct had a sale on shrimp so that’s what opted me to use them. i do think it pairs well with tomato and i like that it cooks quickly in the oven. you can use fish instead or anything in the seafood family that you desire.
it is very intentional that i didn’t disclose the amounts of certain ingredients. if i’m being 100% honest, i hardly ever measure while i’m cooking. i know some feel more comfortable with exact measurements, so i’ve tried to give that information in most of my post but wanted to mention that i, myself, do not measure while cooking. i eyeball it, smell it, taste it, and let that be my guide. it’s all trial and error.
i mentioned using salt and garlic to make a paste. this is a technique i picked up a few years ago and works like a charm. to learn more about this useful trick, check out this article and video.
i’ll be the first to admit that i’ve been rolling my eyes at all the buzz that sheet pan cooking has been getting. it just never spoke to my personal style of cooking. i guess i’m the kind of person who enjoys being hands on during the cooking process. well, the way this dish came together really has me second guessing myself. i just loved how the tomatoes came out and the combo of shrimp/garlic/oregano was delightful. not saying that i’m going to solely cook all meals in a sheet pan, but i definitely want to find more ways to incorporate this method into my repertoire.