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Garlic Butter Shrimp & Kale

with Smoky Roasted Potatoes

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 480 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A rich, aromatic sauté of shrimp and kale pairs perfectly with our spin on patatas bravas: Spanish-seasoned and roasted potatoes, dolloped with spiced mayo.

fresh
ingredients
Garlic Butter Shrimp & Kale with Smoky Roasted Potatoes
Title
  • 1⅛ lbs Shrimp
  • 2 cloves Garlic
  • 1½ lbs Yukon Gold Potatoes
  • 1 bunch Kale
  • 1 bunch Parsley
  • 4 Tbsps Butter
  • 1 Tbsp Verjus Blanc
  • 2 Tbsps Mayonnaise
  • ¼ tsp Ground Espelette Pepper
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, remove and discard the kale stems; roughly chop the leaves. Peel and finely chop the garlic. Roughly chop the parsley leaves and stems.

Cook the kale:
4 Cook the kale:

While the potatoes continue to roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped kale and 3/4 cup water; season with salt and pepper. Loosely cover the pan with aluminum foil. Cook, stirring occasionally, 8 to 10 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.

Cook the shrimp & make the sauce:
5 Cook the shrimp & make the sauce:

While the potatoes continue to roast, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat half the butter on medium-high until melted. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic, remaining butter, cooked kale, and verjus. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the shrimp are cooked through. Turn off the heat and season with salt and pepper to taste.

Season the mayonnaise & serve your dish:
6 Season the mayonnaise & serve your dish:

While the shrimp cook, in a bowl, combine the mayonnaise and espelette pepper; season with salt and pepper to taste. Serve the cooked shrimp and kale with the roasted potatoes. Top the potatoes with the seasoned mayonnaise. Garnish with the parsley. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, remove and discard the kale stems; roughly chop the leaves. Peel and finely chop the garlic. Roughly chop the parsley leaves and stems.

Prepare the remaining ingredients:
Cook the kale:
4 Cook the kale:

While the potatoes continue to roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped kale and 3/4 cup water; season with salt and pepper. Loosely cover the pan with aluminum foil. Cook, stirring occasionally, 8 to 10 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.

5 Cook the shrimp & make the sauce:

While the potatoes continue to roast, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat half the butter on medium-high until melted. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic, remaining butter, cooked kale, and verjus. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the shrimp are cooked through. Turn off the heat and season with salt and pepper to taste.

Cook the shrimp & make the sauce:
Season the mayonnaise & serve your dish:
6 Season the mayonnaise & serve your dish:

While the shrimp cook, in a bowl, combine the mayonnaise and espelette pepper; season with salt and pepper to taste. Serve the cooked shrimp and kale with the roasted potatoes. Top the potatoes with the seasoned mayonnaise. Garnish with the parsley. Enjoy!