What could be easier than a delicious dinner with only one dish to clean up? It’s the one-pot meal reinvented, and Chef Molly Gilbert’s sheet pan suppers are sure to become every busy cook’s new favorite way of getting dinner on the table.
One Pan & Done
In One Pan & Done, Chef Molly Gilbert shows you how to use your oven to your advantage, letting it do most of the work to turn out juicy, crispy roasts, succulent vegetables, rich stews, flaky fish, and, of course, sweet treats. Think of it as fast slow-cooking, but with the benefits of baking, roasting, and broiling for concentrated, intense flavor every time.
Whether you’re an over-scheduled parent just trying to get something nutritious on the table or an accomplished cook, you deserve food that’s big on flavor, but simple on steps. With Molly Gilbert’s recipes, you get in the kitchen, and you get out.
Chef Molly Gilbert says: “This quick salad is a wonderful mix of texture, temperature, and flavor. The shrimp, chickpeas, and red onion roast together on a sheet pan with a quickly made lemony vinaigrette, getting plump and juicy and warm. Then we stir in some crisp celery and fresh dill to add coolness and crunch. It’s an unexpectedly fun and healthy treat, whether dished up for dinner or boxed up and toted to school or work as a ‘not sad desk lunch.’” Serve with a few slices of crusty baguette.
Serves 2-4.
INGREDIENTS:
- 1 lb. peeled and deveined large shrimp, tails removed
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 small red onion, thinly sliced
- ¼ cup fresh lemon juice, plus more for serving
- 2 tbsp capers, drained
- ¼ cup extra virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 4 stalks celery, chopped (about 2 cups)
- 2 tbsp chopped fresh dill
- ½ cup chopped fresh flat-leaf parsley
DIRECTIONS:
1. Preheat the oven to 400°F with the rack in the center position.
2. Toss the shrimp, chickpeas, onion, lemon juice, capers, olive oil, salt, and pepper together on a sheet pan. Roast until the shrimp are pink and opaque, about 10 minutes.
3. Remove the pan from the oven. Add the celery, dill, and parsley, and stir to combine.
4. Serve the shrimp salad warm or at room temperature, with an extra squeeze of lemon on top.
