Here is a weeknight dinner that is big on flavor. Roasting the vegetables brings out their natural sweetness through caramelization. It is a taste that you just cannot get from a stir fry. Grilling the shrimp adds another layer of flavor. I love using Delicata squash in my fall recipes. It does not have to be peeled, and the beautiful striped skin roasts up tender and sweet. Ready in about an hour, time well spent for a delicious meal made with healthy fresh ingredients. Dinner for two.
- 12 oz. raw medium size shrimp
- 1 tbsp. olive oil
- Old Bay
- 1/3 cup uncooked long grain and wild rice mix (such as Lundberg)
- 1-1/3 cups low sodium chicken broth
- seasoned salt (or salt and pepper)
- pinch of cayenne
- 1 carrot, peeled and sliced
- 1 parsnip. peeled and sliced
- 1/4 sweet onion cut into slices
- 1/2 delicata squash, halved and sliced, seeds removed
Cook the rice in 1-1/3 cups chicken broth, seasoned salt to taste and pinch of cayenne. Peel and devein the shrimp, toss with olive oil, sprinkle with Old Bay and set aside. Slice all the veggies 1/4″ thick (so that they cook evenly), toss with olive oil and seasoning. Spread the veggies in a single layer in a baking pan and roast for 25 minutes at 400º.
Transfer the cooked veggies to a serving bowl and keep warm.
Heat a grill pan and brush with butter. Cook the shrimp quickly, they only need a few minutes per side to turn pink and sport some nice grill marks. To serve, I stirred the rice and veggies together and topped if off with the shrimp.
Isn’t that beautiful? This is a delicious weeknight meal that you can feel good about. Thanks for stopping by!