correction
An earlier version of this recipe included an incorrect amount of garlic powder, 1 teaspoon, in the ingredients. It should be 1/2 teaspoon of garlic powder. This recipe has been corrected.
If you’re comfortable cooking seafood, you’ll likely agree. If not, Milne’s cookbook might help you slide into that comfort zone. She features 70 recipes for white-fleshed fish, such as cod, haddock or sole; oilier fish, such as salmon and mackerel; and shellfish, including shrimp, squid and clams.
All the dishes are made in the oven in one pan, so no transferring or flipping of delicate seafood required. She divides her recipes by timing: ready in 20, 30 or 45 minutes.
The dish featured here, which can be made with shrimp or dry scallops, was in her 20-minute chapter and made sans potatoes as a starter. She suggested adding potatoes to make it a meal and, with them, it took me just under 30 minutes to get it on the table. (And, yes, it meant I had to use a second pan to boil the potatoes, but it was still pretty darn quick with easy clean-up.)
The only thing that takes a bit of time is slicing the Brussels sprouts into thin strips. Put the potatoes on to boil, then start prepping your sprouts. Once the sprouts and shrimp are in the oven, you’ll have time to make the aioli and even a green salad and a light vinaigrette, if you like. (If you’re so inclined, slip a bottle of sauvignon blanc in the refrigerator before you start cooking.)
The dish is fancy enough for company, too, especially if you transfer the potatoes and roasted sprouts and shrimp to a pretty platter rather than eating it from the sheet pan, like we did. The small bowl of garlic-lemon aioli can be served on the side, so diners can dollop it onto their shrimp and/or dip their potatoes. (If you have any leftover aioli, put it on your next tuna sandwich. So good.)
For us, the dish felt festive — even a bit playful as we dipped and dolloped — which we embraced on gray, fall evening after a long day of work.
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Storage Notes: Leftovers can be refrigerated for up to 3 days.
Where to Buy: Preserved lemons are available at well-stocked grocery stores and online, or make your own with this recipe.
NOTES: If you do not have preserved lemon, add 1 to 2 tablespoons of fresh lemon juice to the aioli just before serving. See the related recipe to make your own. The preserved lemons must be made at least 5 days in advance.
To shred Brussels sprouts, use a box grater or a sharp knife.