Tomato-Baked Shrimp with Olives and Lemon-Oregano Sweet Potatoes

By Sprig Originals ✓ · cooked up in Sprig

Plump shrimp nestled into a garlicky oregano tomato sauce with kalamata olives, baked until just set and showered with dill, parsley and lemon zest. Crispy-edged sweet potato wedges roast on a second rack, so the whole taverna-style dinner lands on the table at once — no dairy, no grains, all olive oil.

Ingredients

• 2 lb sweet potatoes, scrubbed and cut into 3/4-inch wedges
• 3 tbsp extra-virgin olive oil
• 1 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 3/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

• 1 1/2 lb large shrimp, peeled and deveined
• 3 tbsp extra-virgin olive oil
• 1 small red onion, finely chopped
• 5 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 2 tsp dried oregano
• 1 28 oz can crushed tomatoes
• 1 tsp honey
• 1 tsp fine sea salt
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 lemon, zested and cut into wedges

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Toss the sweet potato wedges on a large rimmed baking sheet with 3 tablespoons olive oil, 1 1/2 teaspoons oregano, the garlic powder, 3/4 teaspoon salt and the black pepper, then spread them in a single layer, cut sides down.
2. Roast the sweet potatoes on the lower rack for 30 to 35 minutes, flipping once at the 20-minute mark, until deeply browned at the edges and tender when pierced. Toss with the 1 tablespoon lemon juice right out of the oven.
3. Meanwhile, pat the shrimp very dry with paper towels and refrigerate until needed. Warm 3 tablespoons olive oil in a 12-inch ovenproof skillet over medium heat. Add the red onion and cook, stirring, for 5 to 6 minutes until soft and translucent.
4. Add the sliced garlic, red pepper flakes and 2 teaspoons oregano and cook 60 to 90 seconds, just until the garlic smells sweet and is barely golden — do not let it brown.
5. Stir in the crushed tomatoes, honey and 1 teaspoon salt. Simmer briskly, uncovered, over medium heat for 15 minutes, stirring occasionally, until the sauce thickens enough that a spoon dragged through it leaves a clear trail. Stir in the olives.
6. Nestle the shrimp into the sauce in a single layer, spooning a little sauce over each one. Transfer the skillet to the upper oven rack and bake for 9 to 11 minutes, until the shrimp are opaque, curled into loose Cs and register 120°F at the thickest part.
7. Let the skillet rest 3 minutes off the heat, then scatter the dill, parsley and lemon zest over the top and drizzle with a little more olive oil. Serve straight from the pan with the sweet potato wedges and lemon wedges for squeezing.

Chef's tips

Nutrition (per serving, estimated)

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