One-Pan Mediterranean Shrimp

Name: One-Pan Mediterranean Shrimp
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds, Yukon Gold potatoes, peeled and sliced 1/2 inch thick; 2 , fennel bulbs, stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through stem end; 3 tablespoons, extra-virgin olive oil, plus extra for drizzling; , Salt and pepper; 2 pounds, jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed; 2 teaspoons, dried oregano; 1 teaspoon, grated lemon zest, plus lemon wedges for serving; 4 ounces, feta cheese, crumbled (1 cup); 1/2 cup pitted, kalamata olives, halved; 2 tablespoons, chopped fresh parsley

Main Courses
Fish & Seafood

By Katie Leaird ･ Appears in Cook's Country December/January 2017, Cook's Country TV

The goal: a fresh, healthful weeknight supper without a sink full of pots and pans.

SERVES 4 to 6

TIME 1¼ hours

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