When is the last time your family sat down to a family meal together?
The benefits of eating together as a family are numerous for children – from better grades in school, better communication skills, decreasing risky behaviors and better overall nutrition.
Yet, despite these health benefits, only 30 percent of families make time to eat one meal together each day.
October is “eat better, eat together” month and Rebecca Turner, a dietitian, and host of Good Things is challenging you to get around the dinner table more often.
Get started with this easy and delicious Shrimp Sheet Pan recipe provided by the Dairy Farm Families of Mississippi (The Dairy Alliance).
- 1 pound large raw shrimp peeled and deveined
- Herb Greek yogurt marinade divided
- 2 cups fingerling potatoes halved
- 1 medium red onion sliced
- 1 medium red pepper sliced
- 6 ounces green beans trimmed
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons parsley chopped
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
Preheat oven to 400° on convection bake.
Place shrimp in a large bowl, toss with 1/2 cup of the yogurt marinade and let marinade for 30 minutes in the refrigerator. Line a large rimmed baking sheet with parchment paper. Place prepared vegetables on the baking sheet, drizzle with olive oil and season with salt and pepper. Place a sheet pan on middle rack and bake for approximately 15–20 minutes. Remove pan from oven, taking green beans off, set aside. Lay shrimp in single layer on pan and place back in the oven for 10 minutes, or until shrimp are pink and slightly firm. To serve, distribute vegetables evenly among 4 bowls. Top with shrimp, 2 tablespoons of Feta cheese and a heaping spoonful of yogurt sauce.
