Page 122 - UMass2018_CookBook

Ingredients
Serves 4
2 pounds cherry tomatoes 3 cloves garlic, thinly sliced 1 small onion, thinly sliced 2 tablespoons fresh oregano 1⁄4 cup olive oil Salt Ground black pepper 1 pound large raw shrimp,
peeled and deveined
8 ounces chorizo sausage, cut into 1⁄4-inch-thick rounds
Grilled sliced ciabatta bread or pasta, for serving
Roasted Shrimp and Chorizo
Scarpelli Family, Hanover, MA
“The flavors of this easy sheet pan meal are impressive. It’s a great recipe for off-campus students just learning to cook.” — Jeanne Foy Scarpelli
Preparation
1. Preheat oven to 400°F.
2. In a large bowl, combine the tomatoes, garlic, onion and oregano. Toss with the oil until well coated and season with salt and pepper.
3. Spread the mixture onto a large, rimmed baking sheet. Bake, stirring occasionally, until the tomatoes burst, about 30 minutes.
4. Add the shrimp and chorizo and stir to combine. Bake until the shrimp is cooked through, 10 to 12 minutes.
5. Serve over grilled sliced ciabatta bread or pasta.
112 | TASTE OF HOME