This seafood dinner for company tastes amazing but takes little effort to throw together. Use asparagus, Broccolini or a mix of the two. It is all about what is available for a decent price.
—Colleen Delawder, Herndon, VA
Prep: 10 min. • Bake: 45 min. • Makes: 4 servings
1 1/2 lbs. baby red potatoes, cut into 3/4-in. cubes
1 Tbsp. extra virgin olive oil
3/4 tsp. sea salt, divided
3 medium limes
1/4 cup unsalted butter, melted
1 tsp. ground chipotle pepper
1/2 lb. fresh asparagus, trimmed
1/2 lb. Broccolini or broccoli cut into small florets
1 lb. uncooked shrimp (16-20 per lb.), peeled and deveined
2 Tbsp. minced fresh cilantro
1. Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. sheet pan; drizzle with olive oil. Sprinkle with 1/4 tsp. sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and remaining sea salt.
2. Remove sheet pan from oven; stir the potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
3. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.
Per serving: 394 cal., 17g fat (8g sat. fat), 168mg chol., 535mg sod., 41g carb. (4g sugars, 6g fiber), 25g pro.