2020-04-01 Taste of Home

42 APRIL/MAY 2020 TASTEOFHOME.COM

ROAST LEMON

BUTTER SHRIMP

This baked shrimp

is a quick weeknight

meal that has lots

of great flavor! We

serve it with jasmine

rice, but any rice—or even cooked

orzo—would be tasty, too!

Anne Ormond, Dover, NH

Ta ke s: 30 min. • Makes: 4 servings

6 Tbsp. unsalted butter, cubed

¹₄ cup Worcestershire sauce

2 garlic cloves, minced

3 Tbsp. lemon juice

1 fresh rosemary sprig

¹₂ tsp. salt

¹₄ tsp. pepper

1 lb. uncooked shrimp

(26-30 per lb.), peeled and

deveined, tails removed

1 pkg. ( 8 ¹₂ oz.) ready-to-

serve jasmine rice

3 Tbsp. heavy whipping cream

Hot pepper sauce, optional

1. Preheat oven to 400°. Place the
   first 7 ingredients in a 13x9-in. baking
   dish. Place dish in oven until butter
   is melted, 3-5 minutes. Add shrimp.
   Bake, uncovered, until shrimp turn
   pink, 12-15 minutes, stirring halfway.
   Meanwhile, cook rice according to
   package directions.


2. Discard rosemary; stir in cream.
   Serve shrimp mixture with rice and,
   if desired, hot pepper sauce.
   1 SERVING 431 cal., 24g fat (14g sat.
   fat), 196mg chol., 607mg sod., 32g
   carb. (2g sugars, 1g fiber), 22g pro.

PORTOBELLO & CHICKPEA

SHEET-PAN SUPPER

This is a fantastic

meatless dinner or

an amazing side dish.

It work s well with a

variety of sheet-pan-

roasted vegetables. We enjoy using

zucchini or summer squash in the

summer, and you can also change

up the herbs in the dressing.

Elisabeth Larsen, Pleasant Grove, UT

Prep: 15 min. • Bake: 35 min.

Makes: 4 servings

¹₄ cup olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. minced fresh oregano

³₄ tsp. garlic powder

¹₂ tsp. salt

¹₄ tsp. pepper

1 can (15 oz.) chickpeas or

garbanzo beans,

rinsed and drained

4 large portobello mushrooms

(4 to 4¹₂ in.), stems

and gills removed

1 lb. fresh asparagus, trimmed

and cut into 2-in. pieces

8 oz. cherry tomatoes

1. Preheat oven to 400°. In a small
   bowl, combine the first 6 ingredients.
   Toss chickpeas with 2 Tbsp. oil
   mixture. Transfer to a 15x10x1-in.
   baking pan. Bake 20 minutes.


2. Brush mushrooms with 1 Tbsp. oil
   mixture; add to pan. Toss asparagus
   and tomatoes with remaining oil
   mixture; arrange around mushrooms.
   Bake until vegetables are tender,
   15-20 minutes longer.
   1 MUSHROOM WITH 1 CUP
   VEGETABLES 279 cal., 16g fat (2g sat.
   fat), 0 chol., 448mg sod., 28g carb.
   (8g sugars, 7g fiber), 8g pro.

ROAST

LEMON

BUTTER

SHRIMP