Garlic Butter Shrimp & Kale with Smoky Roasted Potatoes

Garlic Butter Shrimp & Kale

with Smoky Roasted Potatoes

30 MIN
4 Servings
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From the Test Kitchen

Sautéed shrimp and kale get a lift from a rich, aromatic combination of butter and garlic in this recipe. We’re serving them with our take on Spanish patatas bravas: Yukon Gold potatoes seasoned with a blend of paprika and other spices, crisped up in the oven, and dolloped with an equally smoky, creamy mayo. (You may receive green curly, dark green lacinato, or red kale.)

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  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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ingredients
Garlic Butter Shrimp & Kale with Smoky Roasted Potatoes
Title
time-saving
tips & techniques
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 smoky spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until 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 stems of the kale; roughly chop the leaves. Peel and finely chop the garlic. Roughly chop the parsley leaves and stems.

Cook the kale:
3 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 of 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. Transfer to a plate and season with salt and pepper to taste. Rinse and wipe out the pan.

Cook the shrimp & finish the kale:
4 Cook the shrimp & finish the kale:

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 opaque and cooked through. Turn off the heat and season with salt and pepper to taste.

Season the mayonnaise & serve your dish:
5 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 chopped parsley. Enjoy!

Tips from Home Chefs

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 smoky spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until 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 stems of the kale; roughly chop the leaves. Peel and finely chop the garlic. Roughly chop the parsley leaves and stems.

Prepare the remaining ingredients:
Cook the kale:
3 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 of 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. Transfer to a plate and season with salt and pepper to taste. Rinse and wipe out the pan.

4 Cook the shrimp & finish the kale:

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 opaque and cooked through. Turn off the heat and season with salt and pepper to taste.

Cook the shrimp & finish the kale:
Season the mayonnaise & serve your dish:
5 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 chopped parsley. Enjoy!

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