This is a delicious, and relatively simple, one-pan meal. Sometimes I place it over a bed of greens and other times I just serve it alone.
By Tyler Florence from the book Tyler’s Ultimate: Brilliant Simple Food to Make Any Time
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, cut crosswise into 1/2 inch pieces
- extra-virgin olive oil
- kosher salt
- 8 fresh sage leaves
- cracked black pepper
- 1 pint mixed red and yellow cherry or grape tomatoes
- 1 can (14 oz) cannellini beans, drained
- 1 tablespoon red wine vinegar
- 1 bunch watercress, stems trimmed just above the rubber band (I prefer spinach or a mix of the two)
- Preheat the oven to 350. Arrange 2 racks in the oven.
- Arrange the shrimp in a single layer on half of a large baking sheet and put the bacon pieces on the other half.
- Season the shrimp with salt and pepper and drizzle with some olive oil. Scatter the sage leaves.
- Roast for 12 to 15 minutes, or until the shrimp are cooked through and the bacon is crisp and browned and the fat has been rendered.
- At the same time, on a second baking sheet, drizzle the tomatoes with olive oil, sprinkle with salt and pepper, and toss.
- Place the tomatoes into the oven and roast until they burst, about 10 minutes.
- Scrape the tomatoes, shrimp, bacon and any juices into a large bowl.
- Add the beans, the vinegar, and some olive oil.
- Toss with the watercress.