I thought it would be fun to share one of my virtual cooking classes that I taught over the summer. There were many people from all across the country in attendance, even as far as Canada, I’ve come to learn. Of course, due to COVID, the class was conducted over Zoom. I certainly had a great time preparing one of my favorite recipes and sharing numerous bits of information with the participants.

I hope you enjoy the lesson if you decide to watch it. As usual, the recipe featured in the video is provided below.

Serves 4 (note that leftovers store well in the refrigerator and are just as delicious the next day)

Sheet-Pan Shrimp & Vegetables with Orange Dressing

Serves 4

Ingredients

• 1-1/4 cups raw parboiled rice such as Ben’s, cooked according to package directions
• 1 Tbs. unsalted butter
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. extra-jumbo frozen shrimp (16 to 20 per lb.)
• 1/2 cup extra-virgin olive oil
• 1-1/2 lb. medium to thick asparagus (about 1-1/2 bunches), cut on the bias into 2-inch pieces
• 1 medium sweet onion, cut lengthwise into ¼ to ½-inch slices
• 1/4 cup freshly squeezed orange juice
• 1 Tbs. white balsamic vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. granulated garlic
• 2 cups multicolor cherry tomatoes (about 10 oz.), halved
• 1-1/2 tsp. jarred Calabrian chile in oil, more to taste
• 1/4 cup fresh basil leaves sliced into ribbons

Preparation

Position a rack in the center of the oven, and heat the oven to 400°F.

Prepare the rice according to package directions. Stir in the butter, 1 tsp. salt, and a few grinds of black pepper. Cover and set aside.

Meanwhile, defrost, peel, and devein shrimp.

Put the shrimp in a medium bowl, and toss with 1 Tbs. of the oil, 3/4 tsp. salt, and a few grinds of pepper. Set aside. Put the asparagus and onion in another medium bowl, and toss with 2 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. pepper. Transfer the asparagus and onion to a large rimmed baking sheet, reserving the bowl. Roast until the vegetables begin to soften and turn golden in places, tossing halfway through cooking, 20 to 25 minutes total.

Meanwhile, in a small bowl, whisk the orange juice, 1/4 cup of the oil, the vinegar, mustard, granulated garlic, and 1/4 tsp. salt. Set aside.

Put the tomatoes in the reserved bowl, and toss with the remaining 1 Tbs. oil,  1/4 tsp. salt, and a few grinds of pepper. Remove the asparagus-onion mixture from the oven and toss. Top with the tomatoes. Spread the shrimp over the vegetable mixture in an even layer and roast until the shrimp are pink and opaque, and the tomatoes are soft and beginning to crack, about 10 minutes more.

Remove the pan from the oven and toss with 1/4 cup of the dressing and the chile.

Serve the shrimp and vegetables with the rice, garnished with the basil leaves. Serve the remaining dressing on the side.

Don’t be shy! I’d love to answer any questions you might have about this or any other recipes on my website.

––Chef Diana 

Giving credit where credit is due: Beautiful food styling by Samantha Seneviratne, Fabulous photography by Mike Yamin, Videography by Russ Murray @remages.