Two sheet pan shrimp dinners | asparagus & sweet corn, chickpeas & leeks
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***ASPARAGUS + CORN RECIPE, FEEDS 2-3***
1 lb (454g) shrimp (bigger ones are more likely to cook in the same time as the veggies)
1 lb (454g) asparagus
2 ears fresh sweet corn
2-3 shallots
2-3 garlic cloves
1 lemon
salt, pepper, oil and spices (I used garlic powder, onion powder and smoked paprika)
fresh herb for garnish (I used lemon balm but parsley would be good)
If using frozen shrimp, get them thawing submerged in trickling cool water. They should take 10-15 minutes, depending on size.
Trim off the woody ends of the asparagus and put them on a sheet pan. Peel and chop the garlic and zest the lemon — put all that on the asparagus. Peel the shallots, cut them into a few large chunks and don't trim of the part at the base that holds the layers together — put them on the sheet pan. Shuck the corn — you can put it on the pan now or halfway through the cooking depending on how cooked you like it.
Peel and devein the shrimp if they weren't already, blot them dry and put them on the sheet pan. Season them with whatever spices you want and a little salt (most shrimp are pretty salty already). Season the asparagus and the shallots. Drizzle everything lightly with oil. Toss to get everything coated and make sure everything is laid out in a flat, even layer.
Heat your oven's broiler/grill to maximum and put in the sheet pan, right up near the element. Close the door and check it halfway through, after maybe three minutes. You can flip things around for more even cooking, or you can leave them and get pieces with very brown tops and moist undersides. If you want your corn just warmed up and barely cooked, put it in now. Everything should be cooked after 3-4 more minutes.
Scatter over some fresh herb and squeeze on some lemon juice — I recommend eating right off the tray, to keep everything warm.
***CHICKPEAS + LEEKS RECIPE, FEEDS 4***
1 lb (454g) shrimp (bigger ones are more likely to cook in the same time as the veggies)
1 15.5 oz (439g) or thereabouts can of chickpeas
2 big leeks (the thicker the better)
1 red chili (very optional)
tzatziki (store bought or homemade from my recipe below)
salt, pepper, oil and spices (I used whole mustard seeds, celery seeds and chili flakes on the shrimp, and harissa powder on the chickpeas)
fresh herb for garnish (I used purple basil but cilantro or dill would be good)
If using frozen shrimp, get them thawing submerged in trickling cool water. They should take 10-15 minutes, depending on size.
Peel the top layer or two off the leeks, since they tend to have a lot of dirt underneath them, and trim off the green tops. Rinse off the stalks and start cutting them into thick rounds from the top. If you still see dirt between the layers, toss those rounds out and keep cutting down the stalk — the dirt is usually only near the top. Put the leak rounds on your sheet pan. Thinly slice the chili and put those slices on the leeks.
Peel and devein the shrimp if they weren't already and put them on the sheet pan. Drain and rinse the chickpeas and put them on the pan. You can use the same paper towel to blot the shrimp and the chickpeas dry on the pan. Season everything with whatever spices you want — I used some cracked whole mustard seeds, celery seeds and chili flakes on the shrimp, harissa powder on the chickpeas and salt & pepper on the leeks. Only put a little salt on the shrimp and the chickpeas — they're probably already salty.
Drizzle everything lightly with oil. Toss to get everything coated and make sure everything is laid out in a flat, even layer. I put the chili slices on top of my leek slices to the chilis would char.
Heat your oven's broiler/grill to maximum and put in the sheet pan, right up near the element. Close the door and check it halfway through, after maybe three minutes. You can flip things around for more even cooking, or you can leave them and get pieces with very brown tops and moist undersides. Everything should be cooked after 3-4 more minutes.
Scatter some fresh herb over the pan and drizzle with tzatziki (you might need to loosen up store-bought tzatziki with milk or water to get it to a drizzling consistency) — I recommend eating right off the tray, to keep everything warm.
***TZATZIKI DRIZZILING SAUCE RECIPE***
1 English cucumber
1-2 garlic cloves
1 lemon
1 cup (237mL) plain yogurt, ideally Greek-style
a little fresh dill and/or lemon
salt, pepper and olive oil
milk or water to achieve a drizzling consistency
Sorry, YouTube won't allow me enough characters here to write out the recipe. Just watch the video, and don't bother squeezing out the cucumber juice like I did.
The Very Best Potatoes Au Gratin Recipe
Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. Simple to prepare and fantastic for entertaining.
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INGREDIENTS
3 ounces Butter
1 garlic clove minced
4 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 cups low-fat milk
2 cups shredded white cheddar
5 cups thinly sliced yukon gold potatoes
INSTRUCTIONS
Preheat oven to 350°.
In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
Remove from the oven and allow to stand 5-10 minutes before serving.
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Summer Squash & Sausage Stew ???? #MeatlessMonday
#MeatlessMonday #Vegan #Glutenfree #CookingVideos
In this video, I make a #vegan #glutenfree version of the “Summer Squash & Sausage Stew” from the All Recipes Dinner Spinner App for #MeatlessMonday. It was a huge hit with my family! Here is a link to the original recipe:
Enjoy!
SIMPLEST ZUCCHINI AND SQUASH RECIPE | DAN-O'S SEASONING
Looking for a healthy alternative to side dishes on your Saturday afternoon grill? Check out this incredibly simple (but Dan-Good) veggie grill.
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Get ready for another easy, healthy side dish using Dan-O’s Seasoning and simple ingredients. Today we’re going to show you a grilled zucchini and squash recipe using just Dan-O’s Original and our trusty gas grill. This recipe takes just a few minutes of prep time, then Dan-O’s and your grill will do most of the work!
As mentioned, we made this recipe using a gas grill, but you can use a charcoal or electric grill if that’s what you have. Get out your cutting board and a good knife, then get your squashbuckler on as you cut your squash and zucchini (we know squashbuckler isn't a real word but it's for fun). From there, you can choose to add butter or oil, but the most important ingredient is Dan-O’s Original Seasoning! Grill for 20 minutes on medium heat and your veggies will be good to go.
Some of the other grilled zucchini and squash recipes will give you a long list of seasonings and herbs you might not have… but Dan-O’s makes it easy with our ready-to-go, all-natural blend. This will be some of the easiest and tastiest Dan zucchini and squash you've had! This side will pair well with grilled fish, steak, or any protein you plan on including in your meal.
We spend a lot of time cooking our protein here, so it's always nice to have a simple, delicious side. So enjoy an easy 20-minute side dish with Dan-O’s Easy Grilled Zucchini and Squash Recipe!
See the full recipe on our website:
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ABOUT DANO-O'S SEASONING
The best Dan seasoning on the market.
Taste and see why we say You don’t know till you Dan-O!
Low Sodium = More Flavor
When using Dan-O’s, you can be a lot more aggressive than you would with other seasonings, because you’re not using a bunch of salt.
By sprinkling Dan-O’s aggressively we are adding flavor and allowing the herbs and spices to really penetrate our food, cooking real flavor into it while not overpowering your dish with salt — all while still getting a great, natural sea salt flavor!
Dan-O’s still has a great salt flavor because we use an all-natural, unrefined sea salt. Most other seasonings not only use too much salt, but they also use cheap, chemically broken down salts that are actually bad for you.
All the Dan Uses
Why Dan-O’s is the Most Versatile Seasoning on the Market!
Pan sear, grill, smoke, bake, blacken or fry Dan-near anything.
Create soups, sauces, marinades, and vinaigrette from scratch.
Try replacing your salt and pepper shakers with Dan-O’s for a week to sprinkle on everything from eggs, potatoes, pizza, pasta, rice, chili to even casseroles.
Mix Dan-O’s and parmesan cheese in a separate bottle for your own Dan good parmesan mix that’s great for pizza, pasta, or even on popcorn!
Google Hangout Video: Learn to Make Roasted Vegetable Chipotle Quesadillas by Archanas kitchen
I have made a variety of quesadillas at home, but loved the addition of Chipotle Sauce and lemon juice. It added a delicious kick to the roasted mushroom and freshly topped tomatoes. The original recipe called for chicken, being vegetarian I substituted with roasted mushrooms. If you don't eat mushrooms, then you can substitute the filling with chopped spinach, chopped cabbage, grated carrots, tiny broccoli florets along with the ingredients mentioned below.
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Cheesy Vegetable Quiche
Make this hearty and tasty veggie quiche!