Everyday Dinner

Sheet Pan Shrimp with Caramelized Citrus & Vegetables

A Vibrant 30-Minute Meal to Impress
May 30, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Sheet pan shrimp recipe with caramelized citrus, carrots, onions and broccolini recipe on Waiting on Martha
Sheet pan shrimp recipe with caramelized citrus, carrots, onions and broccolini | Waiting on Martha

Today’s sheet pan shrimp recipe is light, vibrant, fresh, and most importantly easy!  It’s what I like to consider as the perfect meal for summer entertaining because it really is beyond simple to make, and absolutely stunning when served. 

Thanks to the insane popularity of our sheet pan salmon recipe, I was inspired to take another swing at the simple one-sheet-pan method.  This time with my favorite seafood shrimp, glazed in a citrus teriyaki with sweet and tender carrots, red onions and broccolini all atop a bed of vibrant citrus.  

For this sheet pan shrimp recipe the citrus is really the secret to this dish’s success.  It caramelizes beautifully in the oven, giving everything on the sheet pan a wonderful flavor and layer of natural sugar crystallization. Here I used blood oranges, oranges, limes, and grapefruit.  But the beauty of citrus fruits is that they all work together so well, so feel free to use whatever your heart desires on your sheet pan!

And another plus with using citrus: it allows easier cleanup because it prevents sticking.  You’ll still want to spray the pan, even if it’s a nonstick version, but you won’t need parchment paper.  

When trying this sheet pan shrimp recipe at home, remember that shrimp cook fast.  I actually roasted my carrots and onions first over the citrus for about 10-15 minutes on the sheet pan before adding the shrimp and broccolini.  Keep this in mind if you also prefer your carrots and onions to be tender and caramelized, though you can also cook the entire sheet pan with everything at the same time if preferred on the crunchy side. 

All in all, this dish can easily be made in under 30 minutes if you don’t personally deveining the shrimp. That step does take some time; I believe in doing it yourself because it’ll be done more thoroughly, but you can absolutely get them deveined at the seafood counter at the store too.  At least the lovelies at Whole Foods always devein when asked.

So voila, friends!  This sheet pan shrimp recipe is super simple, super impressive and absolutely delectable for a night entertaining al fresco.  Enjoy!  Truly, MKR 

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Sheet Pan Shrimp with Caramelized Citrus, Carrots, Onions, & Broccolini
Serves 2
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 pound fresh, wild shrimp peeled and deveined
  2. 2 red onions, cut into quarters
  3. Broccolini
  4. Carrots
  5. Mixed Citrus thickly sliced, enough to cover the pan (oranges, blood oranges, limes, grapefruit, or blood oranges)
  6. Citrus Teriyaki Sauce
  7. Salt & Pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover a sprayed sheet pan with citrus and place the onions and carrots on top, spaced out. Brush with Teriyaki Sauce and add a bit of salt and pepper. Cook for about 10 minutes.
  3. Remove from the oven and add the shrimp and broccolini, brush with Teriuaki Sauce and a bit of salt and pepper. Place back in the oven and cook for an additional 10 minutes or until the shrimp is cooked through.
  4. Remove from the oven and enjoy.
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Photography, Rustic White for Waiting on Martha

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A Classic Red Wine Braised Pot Roast

Revisiting a Simple One-Pot Meal That I Have Truly Missed
April 24, 2017
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Red Wine Braised Pot Roast, Waiting On Martha

As I’m eating meat again, after being a vegetarian for 6 years, I’ve realized there are a lot of recipes that sort of have a sentimental, nostalgic memory tied to them.  Recipes that when making the transition back to carnivore I couldn’t wait to make again.  Pot roast is one of those nostalgic recipes.  It’s a comforting dish that I had truly missed, and was excited to return to. 

But pot roast is pot roast; if-it’s-not-broken-don’t-fix-it right?  That being said, I knew if I made it again that I did want to try kicking it up a notch.  See in the past, I would always just throw the chuck roast into a crock pot with a few simple ingredients.  Easy breezy and classic.  But as I did a little recipe researching, I decided that I wanted to do a red wine braised pot roast with my favorite Dutch oven.  Just like with the crockpot, this new way would still be a one-pot meal, and honestly just as simple.

The red wine and braising technique adds another depth of flavor that was almost too good to be true.  It cooked the cut of meat for the perfect amount of time; it was so tender that it fell off my fork.  The braising crisps the outside on a high heat, while cooking the center at a lower heat to make it just right.  And like all of my recipes, I went heavy on the garlic and onion, which paired perfectly with the red wine and fresh thyme.  In the end you still had everything you love about a classic pot roast, just with a bit more bite if you will.  

Plus another reason to love this red wine braised pot roast; it’s one of those recipes you could eat off for days, which is always a bonus in my book.  My dad loves to make cold pot roast sandwiches the next day with white bread and mustard…may be as good, if not better, than the meal the night before!  Truly, MKR

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Red Wine Braised Pot Roast

Ingredients

  • 1 teaspoon olive oil
  • 1 (3-pound) boneless chuck roast, trimmed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped onions in quarters
  • 1 cup dry red wine
  • 4 thyme sprigs
  • 3 garlic cloves, chopped
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1 bay leaf
  • 4 large carrots, peeled and cut diagonally into 1-inch pieces
  • 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • Fresh thyme leaves (optional)

Instructions

  1. Preheat oven to 350º.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
  3. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
  4. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
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Molasses Glazed Sriracha Chicken with Roasted Corn, Beans and Cilantro Lime Rice

April 10, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Molasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime RiceMolasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime RiceMolasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime Rice
 
So today’s Sriracha Chicken recipe was kind of an accident.  But don’t some of the best recipes start out like that right?!  It all happened as a happy result of peeking into my fridge, looking to see what I had on hand, and getting a little creative with some of my tried-and-true, favorite flavors. Say hello to my Molasses Glazed Sriracha Chicken with Roasted Corn, Beans and Cilantro Lime Rice.  

Those tried and true flavors include chicken roasted to perfection.  Sweet and spicy BBQ sauce; I like all of my BBQ sauces with brown sugar, so I kept things simple.  Sriracha, my favorite spice, to infuse the homemade sauce with a little heat.  And since I was out of honey, I grabbed the molasses.  The result was absolutely FIRE.  There was just something about the way the molasses crystalized on the crispy spicy sriracha chicken.  

And don’t let me forget about the pairing with the cool cilantro lime rice from this recipe, and the sweet roasted corn with baked pinto beans and a squeeze of fresh lime…words barely can do it justice. 

If you’re intimidated by the steps and different components of this recipe, don’t be. It may feel like there are a lot of moving parts, but in reality you can make the sides ahead of time, or do it while the chicken is roasting.  You can also totally use store-bought BBQ sauce if that’s what you have in your fridge…make this easy!  That being said, I’ve included my secret equation for moist, succulent chicken below; it always involves roasting the chicken with the simple ingredients, and finishing it with the final flavor or the homemade BBQ sauce in this instance.  

Also an important thing to note when you’re using your sauce: whenever you’re using a sugar-based sauce like BBQ, you want to baste it on the chicken only near the end or even after it’s done roasting.  Otherwise, the sugar crystals will burn off, leaving your chicken with too much of a charr flavor and taste.  If you wait and do it at the end, it will crystallize just enough to give you great texture to enjoy. 

As for serving; if you’ve been following along, you’ll recognize that I love plating like this.  Here, everything you need is on the plate in several sections.  This way, you don’t have to grab from all over to get a little bit of each flavor.  As you can see, the corn and beans run through all three areas.  I’ve found that plating like this is great for large servings, and it ensures that everyone gets the best of each bite!  Truly, MKR

P.S. Here’s another great trick for this recipe: when you’re cutting the corn off the cob, use a bundt pan.  By placing the corn cob in the center hole, you’re able to easily shave off the kernels with a knife.  It’s then all collected in the bundt pan!

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Molasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime Rice

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 4-6

Ingredients

  • 2-3 of each, skin on chicken breasts, thighs and drumsticks
  • dark pure molasses (enough to cover the chicken)
  • 1.5 cups brown sugar
  • 1.25 cups Ketchup
  • 1.5 T molasses
  • 2 T ground mustard
  • 2 T apple cider vinegar
  • Sriracha, to taste
  • 4 T melted unsalted butter, to baste the chicken
  • 1/4 cup olive oil, to baste the chicken
  • salt & pepper, to taste
  • 4-6 ears of corn, cut from cob
  • 1 large can organic pinto beans, made to directions
  • fresh jalapenos, sliced to garnish
  • fresh cilantro, chopped to garnish
  • fresh limes, sliced to garnish

Instructions

  1. Preheat the oven to 400 degrees.
  2. Make your homemade brown sugar BBQ sauce: mix your Ketchup, Worcestershire Sauce, apple cider vinegar, ground mustard, molasses and brown sugar in a saucepan over medium heat. Bring to a boil then let simmer for a few minutes. Remove from heat and add in desired amount of Sriracha. Stir and set aside.
  3. Spray your pan (or use a nonstick pan) and place chicken into it. Baste the chicken with salt and pepper, olive oil and butter. Depending on how much chicken you have, you want to brush it with enough salt and pepper first. Then follow with olive oil and butter. This will give the chicken its crispy outer layer with moist inside.
  4. Cook for about 30 minutes, using the meat thermometer to monitor doneness. You'll want to baste the chicken with your sauce when it's about 10 degrees from being done.
  5. Meanwhile, cook the pinto beans per label instructions, keep warm and set aside.
  6. Roast the corn in a medium sized sautee pan with butter, salt and pepper. Keep warm and set aside.
  7. Once chicken is about 10 degrees from being done, baste with the BBQ sauce now. I used a basting brush to apply the brown sugar BBQ/Sriracha sauce. Then baste all chicken with a layer of molasses. You can also wait until it's completely done cooking, but I prefer to put it on with about 5 minutes left to cook.
  8. Cook for an additional 5 minutes (or until chicken is fully cooked), and remove from oven. Plate with rice, corn, and beans. Garnish with cilantro, jalepenos and a few squeezes of fresh lime.
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Photography, Rustic White for Waiting on Martha

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