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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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Jerk Chicken Caeser Salad with Fresh Avocado, Cherry Tomatoes & Croutons

An amped up version of Your favorite Caesar Salad
May 1, 2017
Story By: Mandy Kellogg Rye
Filed Under > Food

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Jerk Chicken Salad Recipe with Cherry Tomatoes, Fresh Avocado and Croutons Jerk Chicken Caesar Salad with Cherry Tomatoes Jerk Chicken Caesar Salad recipe

I love a good caesar salad.  The sad thing is nothing on a classic caesar salad is relatively healthy.  So I tried to fuss with the standard recipe a bit to make it a more on the healthy side.  And this amped up jerk chicken caesar salad with cherry tomatoes, fresh avocado and croutons hits the spot. 

I’ve come to find that I really prefer my chicken, or any proteins on my salads to be warm.  That’s where the grilling comes in; you know I love grilling on our Big Green Egg.  But since I was making this salad for lunch, I simply used my Le Creuset cast iron griddle on my stovetop.  

When cooking or grilling chicken it can be tricky; you can’t have it pink and you don’t want it dry either.  So my trick here is to use a grill press like this one under $30 that applies pressure on the meat to help it cook evenly throughout.  I use my grill press for burgers, sausage links, bacon, you name it…and it always proves to be a great thing to have.  

For my jerk chicken caesar salad I season the chicken quite liberally with a jerk dry rub.  Then I get the griddle, sprayed with organic high heat non stick, to as hot as it can get.  I place the chicken on the griddle and use my grill press to press down.  I grill each side for about 3 minutes or until the grill marks are pressed in and the outside is just a tad on the crisp side.  Then I turn the heat down to a medium low or low, and continue to cook the chicken through.

Lastly, I rely on a meat thermometer that tells me when the chicken is five degrees under being done—at 160 degrees—and I pull it out to let it rest.  Like all meats, the chicken will continue to cook after it’s removed from the heat, so I give it a five degree window.

The rest of my jerk chicken caesar salad is easy breezy to pull together.  In this recipe, I use both iceberg lettuce and a romaine blend; I know iceberg doesn’t bring a whole lot of nutritional value to the table, but I do like the texture and the cold crunch that comes with it.  I roughly chop both types of lettuce, and combined them together to form the base of the salad.  Next, I add lines of fresh avocado, jerk seasoned chicken cut into thin strips, halved cherry tomatoes and garlicky croutons.  

My philosophy, when it comes to croutons, is that if you’re going to waste the calories then go big and get a great crouton. I love picking up the garlic and olive oil ones from Whole Foods if I’m tight on time, like I did here today, but if I ever have a French bread baguette in the house, I rough chop it and drizzle olive oil, garlic and salt on it then pop it in the toaster oven till it turns a golden brown.  Homemade croutons are surprisingly SO easy to make, and they last a really long time once they’re cooked and sealed in an airtight container. Enjoy!  Truly, MKR

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Jerk Chicken Caeser Salad with Cherry Tomatoes & Fresh Avocado

Ingredients

  • 2-3 chicken breasts
  • jerk chicken rub seasoning
  • 1 bag iceberg lettuce, roughly chopped
  • 1 bag romaine lettuce blend, roughly chopped
  • 1 pint cherry tomatoes, halved
  • 2 avocados, roughly chopped
  • Croutons, optional
  • Grated parmesan, optional

Instructions

  1. Cut chicken breasts in small strips.
  2. Season chicken with jerk seasoning/rub.
  3. Spray grill pan liberally with a high-heat spray.
  4. Heat grilling pan on high heat; getting it super hot.
  5. Put chicken on grill pan and and apply the grill press on top, about 2-3 minutes per side.
  6. Once a side is crispy, flip to the other side; grill each side twice.
  7. Turn down the heat to medium-low. Test the thickest part of the chicken with a meat thermometer; it should be around 160 degrees.
  8. Turn stovetop off, and let chicken rest. It will continue to cook for at 5 more degrees. No pink should be seen.
  9. Compile the rest of the ingredients in a salad bowl or on a platter.
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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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