In honor of National Shrimp Day, we’re sharing this Ochsner Eat Fit NOLA Roasted Shrimp and Green Beans recipe. Gather your shrimp and green beans from the market and get to work!
Preheat oven to 425. Peel shrimp and rinse them under cold water. Pat the shrimp completely dry.
Place trimmed and cut beans in a bowl. Toss the green beans with pecan oil, salt, black pepper, and cayenne pepper.
Place shrimp in another bowl with pecan oil, lemon zest, salt, and black pepper.
Brush a roasting pan with pecan oil or use a non-stick spray. Arrange beans on the pan in in a single layer. Roast beans for 10 minutes.
Toss beans and arrange shrimp on top. Roast 8-10 minutes until shrimp are cooked through. Squeeze lemon quarters over shrimp and beans. Serve immediately.
Makes 4 servings
Per serving: 200 calories, 7 grams fat, 1 gram saturated fat, 322 mg sodium, 9.5 grams carbohydrate, 3 grams fiber, 4 grams sugar, 25 grams protein.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.