Directions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
On a large rimmed baking sheet, toss the
Red Chard (1 bunch)
,
Cherry Tomatoes (4 cups)
,
Shallot (1)
,
Garlic (2 cloves)
,
Kalamata Olives (1/4 cup)
,
Anchovy Fillets (2)
,
Capers (1 Tbsp)
,
Olive Oil (1/4 cup)
, and
Sea Salt (1/2 tsp)
until combined.
Step 3
Arrange in an even layer and roast in the oven until the tomatoes are softened and the chard is entirely wilted, about 20 minutes.
Step 4
Remove the pan from the oven, give the tomatoes a stir and arrange again in an even layer.
Step 5
In a medium mixing bowl, toss the
Shrimp (1 lb)
with 1/4 tsp Salt, 2 Tbps Olive Oil, the
Lemon Juice (1 Tbsp)
and
Crushed Red Pepper Flakes (1/2 tsp)
. Nestle the seasoned shrimp into the tomato mixture. Return to the oven for 10 more minutes, until the shrimp is light pink and curled.
Step 6
Serve warm over gluten-free pasta or spaghetti squash.
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