This couldn’t be easier. Potatoes tossed with oil on the pan and roasted, then vegetables and shrimp added and a bright sauce of lime juice,butter,and chipolte pepper is poured over it all to finish roasting all together. Dinner is served! Only one sheet pan to wash.
This recipe credit goes to Colleen Delawder of Herndon, Virginia. She uses a combination of asparagus and broccoli along with the potatoes. I used grape tomatoes instead of the broccoli and thought it made for an attractive, tasty combination. Your choice!
1 1/2 pounds baby red potatoes, cut into 3/4 inch cubes
1 Tbs. extra virgin olive oil
3/4 tsp. sea salt, divided
3 medium limes
1/4 cup unsalted butter, melted
1 tsp. ground chipolte pepper
1/2 lb. fresh asparagus, trimmed
1/2 lb. Broccolini or broccoli, cut into small florets
1 lb. uncooked shrimp (16-20 per pound), peeled and deveined
2 Tbs. minced fresh cilantro
Preheat the oven to 400 degrees. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 tsp.sea salt; stir to combine. Bake 30 minutes. Meanwhile squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipolte and remaining sea salt.
Remove sheet pan from the oven; stir potatoes. Arrange asparagus , Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro. Serves 4.
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