Home Writing Shrimp week! – two sheet pan recipes

Shrimp week! – two sheet pan recipes

by practicewithdanielle

My internet just straight up stopped working. Kicked me off and told me the network is not available.

It’s forcing me to do what I can’t on my own – get off the GD internet.

…I’m too restless to read…
…My workout doesn’t start for another hour…
…No kitchen. …
…TV doesn’t work without WIFI…
…Bella is sick of being cuddled…

So I’m going to do the last thing I want to do which is write. Funny how that worked out.
I say I can’t cook…but I’ve been sneaky cooking with our old stove. After the 100th turkey sandwich, I threatened a hunger strike (lololololol) but wound up giving in and found more creative ways to cook without utensils, countertop and kitchen sink.

So I bring you sheet pan recipes. 

No pretty pictures (it’s like an old-school recipe note card ON YOUR COMPUTER) but I swear it’s going to look beautiful when you cook these yourself.

Everything goes on one pan. One.Pan. Lay some parchment paper over that pan and you’ve got literally zero clean up.

IT’S SHRIMP WEEK.
Like shark week but with weird sea bugs.

Peeling and deveining shrimp is not for the faint of heart. I won’t get graphic but by the end of the process, the last thing you feel like doing is eating shrimp.

I’ve started shelling out more cash for the cleaned shrimp, still uncooked. Tails are fine. Spend some extra money on sustainable options because we wanna make sure we have enough shrimp in our oceans for the next shrimp week.

How often does shrimp week happen you might ask?
It’s unclear. Shrimp gods usually spring it on us each year.

First, a Louisiana shrimp boil straight from your oven. All the things you’d find at a shrimp boil, you’ll add to your pan. Since some items require more cooking time, there are a few stages to this recipe. It’s still the easiest thing you’ve done all day.

Second, spicy delicious shrimp fajitas. You won’t get that obnoxious sizzle from your frying pan (I still get embarrassed ordering fajitas at restaurants) but the flavor and the signature char is what makes these insanely tasty.

Shrimp week starts now.

One Pan Shrimp Boil 
Start making 45 minutes before you want shrimp boil

3 ears of corn
4 small to medium potatoes (any kind)
12 oz shrimp
1 bunch of asparagus
1 1/2 tbsp paprika
1 1/2 tsp salt
1 tsp black pepper
1 tsp onion powder
1 1/2 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
5 cloves garlic, chopped
Olive oil
Butter
Optional: spicy sausage

Turn your oven on to 425F.

Cut your corn cobs into two-inch sections. You’ll have little mini corn cobs by the end of this. Cut your potatoes into 1-inch chunks and your asparagus into 1-inch sections.

Defrost your shrimp (if frozen) in a bowl of room temp water. Mix together all the spices in a separate bowl.

Lay parchment paper on your oven pan and spread out the corn and the potatoes. Use half the spice blend and a little oil with these and mix together on the pan. These need the longest cooking time, so they go in first.

After 30 minutes, pull this out of the oven. You’ll add the asparagus, shrimp, remaining spice blend, garlic, and a little more oil. Give it a good mix. Right before it goes into the oven….add a few dollops of butter. Just do it and stop asking questions.

Everything goes in for about 8-10 more minutes. When the shrimps are pink you’re done. Enjoy this little medley knowing that your clean up is already finished!

 

One Pan Shrimp Fajitas
Start making 30 minutes before you want fajitas

2 bell peppers (red, yellow or orange)
1 red onion
8oz portobello mushrooms
12oz shrimp, uncooked and cleaned
1 Tbsp chili powder
2 Tsp garlic powder
1 Tsp salt
1 Tsp pepper
1 Tsp cayenne pepper
Olive oil
12 flour tortillas (6-8 inch)
Toppings: Avo, chopped tomatoes, lime squeeze, chopped cilantro

Turn your oven on to 400F.

Start by slicing up your peppers, onions and mushrooms. You want these all about the same size. I did about a half inch slices but this is more art than science. Make it pretty.

Begin defrosting your shrimps (if frozen) by letting them sit in a bowl of room temp water.

Mix together all spices in a separate little bowl.

Get a piece of parchment paper on your oven pan. Throw your sliced veggies on, sprinkle on about 2/3 of your spice mix (art not science) and a drizzle of oil. Mix it all up on the pan and throw it in the oven.

Let these cook for about 20 minutes while you get your tortillas and shrimps organized.

Mix the rest of the spice blend and a drizzle of oil with your shrimps.

Stack your tortillas and wrap them in foil.

After your 20 minutes is up, scooch your veggies over in the pan to make room for the shrimps. Throw your tortillas in foil on the rack next to your pan. Everything’s going to cook for another 8 minutes or so.

When the shrimps are pink/cooked you’re done! Take everything out and wrap it all up in a piece of tortilla and top with avo, tomatoes, cilantro, lime, sour cream, cheese, more shrimps….

Danielle

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