Roasted Salt and Pepper Shrimp with Avocado Remoulade
Roasted Garlic Broccoli
Sweet Maple Glazed Acorn Squash
For your little dinner party, put the squash in your convention oven first. Prep remoulade, shrimp and broccoli. Broccoli goes in oven, followed by the shrimp. Time it so that everything comes out of the oven at the same time and your dinner will be hot and yummy!
Salt and Pepper Shrimp
1 lb extra large shrimp
2 tablespoons olive oil
sea salt and fresh cracked pepper
Toss shrimp in oil, salt and pepper. Arrange in a single layer on a parchment paper lined baking sheet. Bake at 350 for 20 minutes, flipping shrimp after 10 minutes.
2 medium haas avocados
1/3 cup low fat plain yougurt
4 tablespoons dijon mustard
2 tablespoons cajun seasoning
2 tablespoons fresh lemon juice
cracked pepper, pinch sea salt
Combine ingredients in food processor until smooth. Refrigerate for 30 minutes to an hour to allow flavors to mingle. Serve as a dip for shrimp (or other shellfish) or blue corn tortilla chips.
1 head of broccoli, cut up as desired
5 cloves roughly chopped garlic
2 cloves minced garlic
4-5 tablespoons olive oil
sea salt, pepper
Combine all ingredients in a bowl and toss to coat broccoli. Spread out on a parchment paper lined baking sheet at bake at 350 for 25-30 minutes flipping broccoli halfway between cooking time. Broccoli will appear a little dried up and charred, but I assure you this will be your new favorite way to make it! The roasting really brings out a delicious nutty flavor.
Maple glazed Acorn Squash
1 Acorn Squash
olive oil, salt and pepper
Carefully cut squash in half and remove seeds and stringy matter in center. Rub a little olive oil on both halves. Sprinkle a little salt and pepper on both halves. Place cut side down on parchment paper lined baking sheet and bake for 45 minutes at 350. When done flip squash over and using a spatula push grooves in flesh. Drizzle some maple syrup and sprinkle a little brown sugar over each half.