Tag Archive | roasted vegetables

Simple Shrimp Fra Diavolo

Greetings from Australia! I have officially been here for a week now, so I’m almost unpacked, almost rested, and almost getting used to driving on the wrong side of the road….almost :) One thing I know I’ll almost always miss until I move back to the USA is my Mom’s cooking…so I’ve decided that I’m going to make a diligent effort to cook one of her recipes (or a similar recipe) once a week. Tonight, I did just that! My boyfriend requested shrimp fra diavolo (one of my Mom’s specialties), and while I didn’t use her exact recipe, I’d say this came out pretty well for an imitation. I loosely followed Cooking Light’s ‘budget friendly’ recipe, and while this is a fairly simple recipe, it most certainly doesn’t lack in taste.  You can alter the spicy factor to your discretion, too!

Simple Shrimp Fra Diavolo

1.5 tablespoons extra-virgin olive oil, divided

1 1/2 tablespoons minced garlic, divided

1 pound medium shrimp, peeled and de-veined ( I used about 32 shrimp)

3/4 cup diced onion

1 teaspoon crushed red pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 tablespoons tomato paste

1 tablespoon fresh lemon juice

1 3/4 cups canned crushed tomatoes

1/4 teaspoon salt

1 (14.5-ounce) can  no-salt added diced tomatoes, drained

¼ of a chopped chile pepper (Optional!!)


1.  First, thaw your shrimp. (We used pre-cooked, since that was all that was available. I simply placed the shrimp in a colander and rinsed them under cold water for 2-3 minutes, or until de-thawed). Once thawed, peel and de-vein them. Set aside.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

Cooked, then set aside

3. Add remaining 1/2 tablespoon oil and chopped onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes, and chili pepper; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated.

Sauteed onion, tomato paste, and garlic

All thickened up!


4. Serve on-top or alongside of your carbohydrate and/or vegetables of choice, and enjoy!

The complete plate

While you can most certainly serve this over pasta, rice, or another carbohydrate, we opted to pair ours with two sides of roasted vegetables: cauliflower and zucchini. To prepare these, I cut them in bite size pieces, sprayed my lined-cookie sheet with cooking spray, and tossed them with some sea salt, pepper, garlic salt and 1 tsp olive oil. Then, they baked at 400 degrees for about 20 minutes on each side, while I prepared the shrimp. Hope you enjoy this as much as we did!

I’m super excited to say this was a success, and even more excited to say we have leftovers. Plus, making this made me feel like I was right back at home…gotta love that!

What’s your favorite shrimp dish?



Not Your Average Roasted Vegetables

Looking for a way to spruce up your salads or put a new spin on veggies? You’ve found it. Move over, roasted vegetables. There’s a new queen in town. Say hello to our honey maple roasted friends.

Originally from Cooking Light, I modified it slightly and used what I had on hand, plus added some light maple syrup for a little extra sweetness (I couldn’t help it, it’s my ever-present sweet tooth talking).

This recipe is ever-so simple and ever-so yummy. The only thing you have to have patience for is chopping the vegetables. Chop, Mix, Bake, Eat. It’s as simple as that.

Honey Maple Roasted Root Vegetables



2 cups coarsely chopped peeled sweet potato (about 1 large)

1 1/2 cups coarsely chopped peeled butternut squash

1 1/2 cups coarsely chopped parsnip (about 2 medium) —I used more!

1 1/2 cups coarsely chopped carrot (about 2 medium)

1/4 cup honey

3 tablespoons light maple syrup (I used Aunt Jemima’s)

2 tablespoons olive oil

1/2 teaspoon salt

Cooking spray



Preheat oven to 450°.

Combine all ingredients except the cooking spray in a large bowl; toss to coat.


Place vegetable mixture on a jelly-roll pan coated with tinfoil and cooking spray.


Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

honey maple goodness

If you read the original recipe, you’ll notice I substituted butternut squash for turnip, eliminated the shallots, and added in the maple syrup. With their measurements, this serves 8. I maybe got five servings out of my batch? I’ve enjoyed it as a side, on my salads, in a sandwich, and straight from the fridge!  I like to think a vegetable addiction can be classified as a good addiction. :)