Ingredients
>
1 (24 oz) bag baby red potatoes
>
1 (12 oz) pkg fresh broccoli florets
>
1 lb frozen raw large shrimp peeled and deveined, thawed
>
1 pint cherry tomatoes
>
1 cup prepared basil pesto
>
1 tsp Italian seasoning
>
1 lemon
Steps
1
Preheat oven to 425℉. Halve each potato. Add to a microwave-safe bowl, along with ½ cup water. Cover with plastic wrap and microwave on high 4–5 min., until almost tender. Drain potatoes. Cut any larger broccoli pieces into smaller florets.
2
In a large bowl, toss potatoes, broccoli, shrimp, tomatoes, and pesto until well-coated. Season with Italian seasoning, salt (in moderation), and pepper.
3
Tear off 4 (18-inch) pieces of aluminum foil. Distribute the shrimp and vegetable mixture evenly between the 4 foil sheets. Fold edges of each sheet and roll tightly to seal.
4
Place packets on a baking sheet. Cook 12 min., until shrimp are bright pink and fully cooked. Cut lemon into wedges. Serve packets immediately with lemon and additional pesto, if desired.
Sunday prep steps:
1
Halve each potato. Microwave with ½ cup of water on high 4 min., until almost tender. Cool and refrigerate.
2
Cut broccoli into smaller pieces. Refrigerate.
3
Tear off 4 (18-inch) pieces of aluminum foil. Reserve.
Night before serving:
1
Place shrimp in refrigerator to thaw.
15 min. before ready to serve:
1
15 min. before ready to serve:
2
Preheat oven to 425℉. In a large bowl, combine potatoes, shrimp, tomatoes, broccoli, and pesto.
3
Toss to coat and season with Italian seasoning, salt, and pepper. Distribute between foil sheets and fold up into a rectangle.
4
Bake about 12 min., until shrimp are cooked
