Sheet Pan New England Dinner

I’ve had a few baking sheet recipes on the blog now, and each one quickly becomes my favorite. From Mediterranean Chicken Thighs to Jambalaya to Lomo Saltado and even Fish and Chips, there’s literally something for everyone. My new current favorite obsession just happens to be this Sheet Pan New England Dinner. Delicious shrimp cakes with roasted potatoes and a corn succotash. I know that this can technically be considered a summer meal, but the use of shrimp I think makes it acceptable all year round. And I find that because it’s baked in the oven, it really is the perfect “I don’t want summer to end” meal. Or the “I can’t believe summer is over” meal. Anyway you look at it, it’s the perfect meal to make when you don’t want to spend hours in the kitchen or are just too tired from the work day. You’ll love it!

Let’s start by preparing the corn succotash. In a large bowl, toss together the corn, onion, bell pepper, zucchini, squash, garlic, olive oil, Old Bay, and a pinch of salt and pepper until evenly combined. Pour out onto half of the baking sheet. Set aside.

**Tip: If fresh corn isn’t in season, you can use a bag of frozen corn instead. Just make sure to thaw it out and drain completely. Then you can pat it dry with a clean kitchen towel or paper towels to ensure it’s completely dry.**

Using the same bowl (no need to dirty something else) toss together the potatoes, olive oil, Old Bay, and a pinch of salt and pepper.

**Note: I’m using a pound of fingerling potatoes that I’ve cut in half, but you can also just use about 2 to 3 russets that you’ve cut into wedges. Or you can also use baby potatoes cut in half.**

Spread out onto the other half of the baking sheet and bake in a preheated 475°F oven until the corn has slightly softened, and the potatoes have just begin to brown, about 15 to 18 minutes. 

**Note: You want a large, very sturdy, rimmed baking sheet for this. Because of the high temperature and because of the amount of food, a flimsy cookie sheet won’t work. I like using these from Amazon because they’re sturdy, don’t warp and are inexpensive. I use them for so many things in the kitchen.**

For the shrimp cakes, place the peeled and deveined shrimp in a food processor and pulse a few times until the shrimp is ground up, but still slightly chunky. Transfer to a large bowl and add in the mayo, breadcrumbs, eggs, scallions, garlic, lemon juice, Old Bay, mustard, hot sauce, and a pinch of salt and pepper. Stir until evenly combined. Divide the mixture into eight even portions and then, using slightly wet hands, shape each into patties (about 1-inch thick and 3-inches in diameter). Place on a plate and chill in the fridge until ready to use.

Remove the pan from the oven and then using a metal spatula carefully push the corn to one side of the pan and the potatoes to the other side. Drizzle olive oil in the now empty space on the baking sheet and then place the chilled shrimp cakes in a single layer. Return the sheet pan to the oven and bake until the shrimp cakes brown on both sides, about 20 minutes, flipping over halfway through baking to ensure even browning.

Remove the pan from the oven and stir in the fresh basil and lemon juice into the corn succotash. Garnish it all with parsley and serve with lemon wedges, tarter and cocktail sauce.

If you really want to keep things healthy, and don’t want to use potatoes, you could swap it out for broccoli, cauliflower or even green beans if you’d prefer! I always love a potato and am adamant about having some kind of starch with each meal.

I hope you’ll give this recipe a try the next time you want a delicious and easy weeknight meal. It comes together in a baking sheet which really does make it the perfect lazy evening recipe. If you make it, let me know what you think below!

Sheet Pan New England Dinner

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

This Sheet Pan New England Dinner is an easy weeknight meal. Shrimp cakes, roasted potatoes and a roasted corn succotash. It's packed with so much flavor!

Author: The Candid Appetite

Serves: 4 servings

Ingredients

Shrimp Cakes:

• 2 pounds peeled and deveined large shrimp
• ⅓ cup mayonnaise
• ¾ cup Panko breadcrumbs
• 2 large eggs
• 3 tablespoons finely chopped scallions
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1 tablespoon Dijon or grainy mustard
• 1 teaspoon hot sauce
• 2 tablespoons olive oil

Corn Succotash:

• 3 ears of corn, kernels cut from the cobs (or 2 cups frozen corn, thawed)
• ½ yellow onion, diced
• ½ red bell pepper, seeded diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• ½ teaspoon Old Bay seasoning
• Kosher salt and coarse ground black pepper
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh lemon juice

Potatoes:

• 1 pound fingerling potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon Old Bay seasoning
• Kosher salt and coarse ground black pepper
• Fresh parsley, for garnish
• Lemon wedges, for serving
• Tarter sauce, for serving
• Cocktail sauce, for serving

Instructions

1. Place the shrimp in a food processor and pulse a few times until the shrimp is ground up, but still slightly chunky. Transfer to a large bowl and add in the mayo, breadcrumbs, eggs, scallions, garlic, lemon juice, Old Bay, mustard, hot sauce, and a pinch of salt and pepper. Stir until evenly combined. Divide the mixture into eight even portions and then, using slightly wet hands, shape each into patties (about 1-inch thick and 3-inches in diameter). Place on a plate and chill in the fridge until ready to use.
2. Preheat oven to 475 degrees. Drizzle a large heavy-duty rimmed baking sheet with 2 tablespoons olive oil and set aside.
3. In a large bowl, toss together the corn, onion, bell pepper, zucchini, squash, garlic, olive oil, Old Bay, and a pinch of salt and pepper until evenly combined. Pour out onto half of the baking sheet. Set aside.
4. Using the same bowl, toss together the potatoes, olive oil, Old Bay, and a pinch of salt and pepper. Spread out onto the other half of the baking sheet and bake until the corn has slightly softened, and the potatoes have just begin to brown, about 15 to 18 minutes. Remove the pan from the oven and then using a metal spatula carefully push the corn to one side of the pan and the potatoes to the other side.
5. Drizzle olive oil in the now empty space on the baking sheet and then place the chilled shrimp cakes in a single layer. Return the sheet pan to the oven and bake until the shrimp cakes brown on both sides, about 20 minutes, flipping over halfway through baking to ensure even browning. Remove the pan from the oven and stir in the basil and lemon juice into the corn. Garnish it all with parsley and serve with lemon wedges, tarter and cocktail sauce. Enjoy!

Notes

Adapted from Cook's Country

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