Login NowClose 
Sign In to thecouriertimes.com           
Forgot Password
or if you have not registered since 8/22/18
Click Here to Create an Account

Angela Kudlets' Sheet Tray Shrimp

Angela Kudlets doing a cooking demonstration at Williams-Sonoma.

By BLAISE DOUBMAN - For The Courier-Times

I am not for sure when exactly my friendship with Angela Kudlets started but I am so grateful that whatever happened to fall into place, fell into place. Immediately we started talking and it was like we were long-lost family members.

She is one of the sweetest, down-to-earth, talented individuals I have come across. She is multi-talented for sure because not only is she a self-taught home cook and chef, she is also a self-publishing businesswoman with her own cookbook, recipe developer, brand ambassador, social media expert, recipe tester and television personality.

She has appeared on several television programs and podcasts across the Midwest and even did a few cooking demonstrations for audiences at Williams-Sonoma. What did she prepare? Flank steak fajitas that she prepared in her Gotham Steel Pro Series pans. Yes, she is also an ambassador for Gotham Steel, Naturiffic seasonings and Pampered Chef – more on that later.

She has helped with my online social media career more than I can say. She even helped get my “Blaise the Baker” Facebook fan page finally deleted after months of having no access to my own page. She has a booming website located at yournextgreatdish.com with several delicious recipes she has shared with everyone, and a social media presence not only fun but delicious and informative. Recently she expanded her brand into partnering with Pampered Chef and encourages online parties where you can earn free products. Yes, I threw a party, yes it was fun and yes, I got a lot of free products.

I highly recommend you follow her online and check out her website, where she even sells scones in a variety of flavors, made to order and freshly shipped. I was honored to be a part of her debut cookbook, “The Everyday Cook’s Cookbook” in sharing my recipe for peanut butter pie.

I have been wanting to share my friendship with Angela with you for awhile now. Browsing her website lately, there is one recipe I keep coming back to and that is her sheet tray shrimp. It is so good, healthy, flavorful and colorful. With her permission I decided that was the recipe I wanted to share with you. It was also perfect timing because on my contact page, I have been finding more requests for seafood recipes. Try this recipe soon and as always, drop me a comment and let me know what you think.

Shout out and special thanks to Angela Kudlets of “Your Next Great Dish” for the friendship and support over the years and thank you so much for the permission to share one of your fabulous recipes.

Angela Kudlets’ Sheet Tray Shrimp

This is a fabulously colorful dish that people will go crazy over. Substitute the shrimp for your favorite cut of chicken but be sure to adjust the bake time accordingly. I love the seasonings and freshness that this dish offers. The “Naturiffic” Gourmet Salt can be purchased online by visiting www.naturiffic.com

1/2-pound jumbo shrimp, shelled & deveined

1/4 small red bell pepper

1/4 small yellow bell pepper

1/4 small orange bell pepper

1/8 small green bell pepper

1/4 purple onion

1 large navel orange

2 bunch asparagus, trimmed

4 bulbs garlic, fresh

1 medium lime

1/8 teaspoon coarse ground black pepper

“Naturiffic” brand Gingery Orange Gourmet Salt

Slice orange and lime into thick wheels.

On a 1/4 sheet tray, arrange the orange slices, lime slices, asparagus, peppers, and onions in a single layer.

Place shrimp on top of vegetables.

Sprinkle with desired amount of Naturiffic seasoning.

Place garlic in each corner of the sheet Tray.

Bake at 425 degrees for 25-30 minutes until shrimp is no longer translucent and the vegetables are fork tender.

Remove garlic, orange and lime slices and discard.

Ask and Answer: Several of you have written in about “Mona Brown’s Grand Champion Jade Express Chicken with Rice” and wondered if the recipe could be made ahead and then frozen. There shouldn’t be a problem with this but be sure to adjust the baking time by about 10 minutes.

Several of you also wanted to know if the recipe could be tweaked by substituting the white rice for brown or a cauliflower version. Absolutely! Make according to your tastes.

Blaise Doubman of Kennard is an Indiana University graduate. He invites readers to visit his website at: TRAIL BLAISE (trailblaise.com). He loves to hear from his readers and can be contacted via the contact page found directly on his website. He writes this column exclusively for The Courier-Times on the first and third Saturdays of each month.