Around here, we like to have dinner with our Herndon neighbors and friends on a regular basis. However, cooking for a group of individuals can often be stressful, especially when you throw in food dislikes, allergies, and the inability to control the number of people who may show up on your doorstep uninvited once dinner is served. You’d be surprised at how many people hate cilantro, refuse to eat eggs or certain types of seafood, or have a habit of showing up unannounced on a regular basis.
With one group of our neighbors, we often share grilled pizza, homemade ice cream, quesadillas with all of the fixings, or whatever else we can pull together at the last minute from our respective fridges. Yet with another set of neighbors, we almost always end up eating some sort of gourmet grilled sausage, a gigantic bowl of guacamole, and lots of tortilla chips to balance everything out. I’ll have to admit that I like the latter dinners the best, not due to the company, but for their simplicity and easy cleanup.
Thankfully, this month’s “One Pan Dinners” themed Fish Friday Foodies, hosted by Karen of Karen’s Kitchen Stories, has resolved my problem of what to serve my last-minute dinner guests now that the weather is nice enough to congregate on our deck. Within one week alone, I made this exact meal for two different sets of dinner guests and each time the recipe worked out perfectly, leaving my guests with big ol’ happy smiles on their faces and very happy tummy wummies.
The best part? My smile was even bigger than theirs because this dinner takes all of about ten minutes to throw together, leaving me more time to sit back and enjoy my guests. Now sure, I may have to leave the cilantro off because one guest will turn up her nose at the mere mention of its inclusion and there may be a few guests who will never be invited over when I make this dish due to the seafood element. No big deal, ditch the cilantro, swap in chicken; problem solved. As far as the uninvited guests go though, well, that’s a whole other story. If you show up unexpected for dinner, you get what you get.
- 1 1/2 Pounds Baby Red Potatoes
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 Teaspoon Ground Sea Salt
- 4 Tablespoons Unsalted Butter, Melted
- Juice of 3 Limes (Keep Squeezed Limes)
- 1 Teaspoon Ground Sea Salt
- 1 Teaspoon Ground Chipotle
- 1 Bunch Asparagus, Trimmed
- 1/2 Pound Broccolini
- 1 Pound Shrimp, Peeled & Deveined
- 2 Tablespoons Cilantro, Finely Chopped
- Preheat oven to 400 degrees.
- Cut the potatoes into even-sized chunks.
- Place the potatoes on a baking sheet, drizzle with olive oil, and then sprinkle with 1/4-teaspoon sea salt. Stir well to combine.
- Bake for 35 minutes.
- Use a turner spatula, or what I like to call a flipper, to stir the potatoes and release them from the sheet pan.
- In a small bowl, combine the melted butter, lime juice, 1-teaspoon sea salt, and ground chipotle.
- Arrange the asparagus, broccolini, and squeezed limes on top of the potatoes.
- Dip each shrimp into the butter mixture and then place on top of the vegetables. Drizzle the remaining butter mixture over the entire sheet pan.
- Bake for 12 minutes or just until the shrimp are cooked through.
- Sprinkle with chopped cilantro before serving.
- I used baby red potatoes in this recipe because they are what I had on hand, however, you may choose to use regular-sized red potatoes. You will just need to cut them into more pieces.
- Do not attempt to stir the potatoes during their baking time. It is totally unnecessary and will prevent crisping.
- Tossing the limes that you squeezed onto the sheet pan with everything else during the final baking will help to add flavor.
- You can use asparagus, broccolini, or any combination of the two in this recipe. The first time I made this recipe I used a combination, the second time, I used 1 1/2-pounds of broccolini only. It’s all about what is available at the time for a decent price.
- Add thin slices of smoked kielbasa to the sheet pan during the last twelve minutes of baking time.
- Serve this shrimp dish alongside Simple Sun-Dried Tomato Deviled Eggs. It’s the perfect meal.
- Invest in several Aluminum Half Sheet Pans. They are extremely affordable and their lighter color helps to prevent over-baking. Just remember not to put them in the dishwasher or they will oxidize.
- This Shrimp Sheller is one of my new favorite kitchen gadgets. I thought it might be a little ridiculous, however, the thing really works and makes shelling shrimp an absolute breeze. It can also be used for crab and lobster.
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