Make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccoli or a mix of the two. It’s all about what’s available for a decent price. Please note that a chipotle, or chilpotle, is a smoke-dried ripe chilli pepper used for seasoning. It is a chilli used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern dishes. It comes in different forms, such as chipotles en adobo.
- ½ to ¾ baby red potatoes, cut into ¾-inch cubes
- 1 tbsp extra virgin olive oil
- ¾ tsp sea salt, divided
- 3 medium limes
- 35 gms unsalted butter, melted
- 1 tsp ground chipotle pepper
- ¼ kg fresh asparagus, trimmed
- ¼ kg broccoli, cut into small florets
- ½ kg uncooked shrimp (16-20 per pound), peeled and deveined
- 2 tbsp minced fresh cilantro
- Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with ¼ teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze ⅓ cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and remaining sea salt.
- Remove sheet pan from oven; stir potatoes. Arrange asparagus, Broccoli, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
- Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.
Note: Don’t throw out the squeezed limes. You’ll be surprised by how much juice comes out of them after they’re roasted.