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Two sheet pan shrimp dinners asparagus & sweet corn, chickpeas & leeks

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Rating: 4.5; Vote: 2

Two sheet pan shrimp dinners asparagus & sweet corn, chickpeas & leeks 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.
Date: 2021-08-26

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Comments and reviews: 10

DrB
Marylander here. Old Bay is a McCormick-bought corporate shell of the family-owned business it once was, but it's still shoved down our throats with the assertion that buying a mediocre product is essential to Maryland culture. It's not as good as any homemade mix, and any self-respecting crab restaurant makes their own. I just buy mine from restaurants.
McCormick is a shady business maintaining spice-road-era false scarcity monopoly in our modern world. The man who invented Old Bay was actually brutally targeted by McCormick for being jewish. If Maryland can only be known for one culinary item then my wish is for it to be a recipe, not a brand.
TLDR: You don't get KFC in Kentucky, you get fried chicken. You don't get Old Bay in Maryland, you get bay spice.
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Bidoof
I don't understand why I've heard people call you pretentious Adam, you're quite literally the opposite. You frequently provide instructions for what the average person will have accessible and let the viewer know if something can be done with out an additional expensive piece of equipment or technique which simply isn't' needed to achieve the desired results. You've always been highly educational and never claim to have the only way to do things, and have advocated for people doing what they like best food wise/what works best for them, the same cannot be said for all content creators, thank you.
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Rez
its a bit more maintenance, but with asparagus, a good way to get the most out of the stalk is to hold it by the middle and gently try to bend the woody end, if it's still relatively fresh it'll naturally snap right off around where you'd optimally chop them, otherwise if it's a lil older it'll bend right where you should cut. this usually gets you a bit more asparagus per stalk than if you simply chop the ends off, and it's a fun and safe little prep activity for the kids!
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alfthai
Here's a relatively quick hack for the cheapos out there.
That woody part of the asparagus is just as good once you take a peeler to it. Put the asparagus flat against a cutting board. Peel the woody part going away from the tips, rotate, peel--should only be about 4 or 5 rotations to get all the way around and you have an extra 1/3 asparagus, or up to 1/2 asparagus in this case! Once you know what you're doing it should only be about 10 seconds or less per piece.
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Mr0o0o0o0o0o0o0o0
i'm a pretty well paid and from i must say a more moneyheavy background kinda guy, but i cant for the life of me see how you can afford tigershrimp and asparagus for weeknight dinners, in my country it's like 20 for the shrimp and 5 for the asparagus and then all the other stuff totaling at 35 for one meal. shure i could spend it but it's so much for dinner: O
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Jennifer
Drools Sadly, I am the only person in my house who ISN'T allergic to shellfish, so I am only allowed to have shrimp at friend's homes or restaurants.
You know, all those places you can't go in plague time. So, yeah, haven't had shrimp in a long while.
Any idea what size chunks of chicken thighs might work as a substitute for this?
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Big
Hey Adam. I heard you say that you were going to cook the shrimp and other stuff using the broiler/grill. I definetely know what a broiler is, but a grill? I have never heard that word being used in a kitchen. Does it come from some other english speaking country maybe?
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food
I prefer your videos over these of literally anyone else because youre reallty thinkig about every little detail to make us have the best food experience possible and that just shows how you wanna make is happy, thank you and keep doing what youre doing!
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Michael
Easily enough for 4 people! nearly fell off my chair! For a light lunch maybe but who the heck is feeling satisfied after 4 shrimp and a little handful of chickpeas? Adam, my faith in you has been shaken. Shaken I say!
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absentmindedjwc
unless I get it from a guy off a boat
Even then. depends on the boat. A lot of big fishing boats freeze this stuff on the boat. so unless you're going with a smaller proprietor, still probably frozen.
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