1½ cups diced green bell pepper
1½ cups corn kernels
1 cup diced onion
1 tablespoon melted butter
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon celery seed
1 tablespoon smoked paprika
1½ teaspoons garlic powder
1½ teaspoons dried thyme
1½ teaspoons dried oregano
2 tablespoons canola oil
2 tablespoons melted butter
1 pound jumbo shrimp
½ cup cherry tomato halves
3 tablespoons chopped parsley
hot sauce
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Combine the bell pepper, corn kernels and onion on the June Pan.
June Pan
1½ cups corn kernels
1½ cups diced green bell pepper
1 cup diced onion
measuring cups
Add the melted butter, salt and pepper to the vegetables. Toss to combine and spread the vegetables in an even layer on the June Pan.
1 tablespoon melted butter
1 teaspoon kosher salt
½ teaspoon black pepper
spatula
measuring spoons
Place the June Pan on the middle shelf of the oven. Roast the vegetables 15 minutes, until softened. June will notify you when the vegetables are ready.
To a large bowl, add the salt, black pepper, cayenne, celery seed, smoked paprika, garlic powder, dried thyme and dried oregano.
1 teaspoon kosher salt
1½ teaspoons dried oregano
1½ teaspoons dried thyme
1½ teaspoons garlic powder
¼ teaspoon cayenne pepper
1 tablespoon smoked paprika
½ teaspoon celery seed
½ teaspoon black pepper
large bowl
Add the oil and melted butter and mix to form a paste. Add the shrimp and toss to evenly coat. Refrigerate the shrimp until ready to use.
2 tablespoons canola oil
1 pound jumbo shrimp
2 tablespoons melted butter
When June notifies you, remove the vegetables from the oven and set on a cooling rack. Stir in the tomatoes.
½ cup cherry tomato halves
cooling rack
Set the June Roasting Rack in the pan, covering the vegetables. Remove the shrimp from the refrigerator and arrange them in a single layer on the roasting rack, leaving space in between each shrimp for air to circulate.
June Roasting Rack
Horizontally insert the June Food Thermometer into the center of the thickest part of the largest shrimp.
June Food Thermometer
Place the June Pan and roasting rack on the middle shelf of the June Oven. Plug the thermometer into the jack. Roast the shrimp until opaque and cooked through, about 4 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
With protected hands, unplug the thermometer from the jack. Remove the June Pan from the June Oven and set on a cooling rack. Allow the shrimp to rest 3 minutes, then serve and garnish with parsley and hot sauce, if desired.
3 tablespoons chopped parsley
hot sauce
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
To send live video, cooking history, and other info to your device, your oven syncs data with June. More info
Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.
Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.
[[ errorMessage ]]