Best Sunny Delish Recipes

Sunny's Sheet Pan Shrimp

Provided by Sunny Anderson

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

One 1 1/2-pound bag steamable red potatoes
2 ears corn, cut into thirds
1 lemon, cut into quarters
1/2 pound andouille sausage, sliced in half lengthwise, then cut into 2-inch sections
4 tablespoons salted butter, melted
6 to 8 sprigs fresh thyme, finely chopped
2 pounds jumbo or colossal deveined shrimp (20 to 30 total)
2 heaping tablespoons seafood seasoning
8 ounces pilsner beer

Steps:

Microwave the bag of potatoes for 6 minutes, then cut potatoes in half or quarters, depending on the size.
Add the corn, lemon, potatoes, sausage, butter and thyme to a large bowl. Toss together and place everything on the sheet pan with the corn standing on end and the sausage pieces sliced-side down.
Preheat oven to 400 degrees F.
Make a pouch using 2 sheets of aluminum foil, sealing the edges very well. Place the shrimp in the pouch and add the seafood seasoning. Add the beer and close the pouch. Place the pouch on the sheet pan, atop the sausage and vegetables. Place the sheet pan in the oven and roast until the potatoes are soft and the sausage is sizzling, 35 to 45 minutes. Remove from the oven and carefully open the shrimp pouch. Pour the pouch over the sheet pan and serve.

Sunny's Simple Summertime Couscous Salad image

Provided by Sunny Anderson

Categories side-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 teaspoon honey
2 tablespoons orange juice
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
6 tablespoons olive oil
1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn

Steps:

Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.