Ingredients
1 ½ 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)
½ cup pitted kalamata olives, halved
2 tablespoons chopped fresh parsley
Directions
1
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, fennel, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.
2
Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl.
3
Using spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges.
4
Roast Veggies First
5
Ingredient Spotlight: Feta