Garlic Butter Shrimp & Kale with Smoky Roasted Potatoes

Garlic Butter Shrimp & Kale

with Smoky Roasted Potatoes

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 480 Cals/serving
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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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Garlic Butter Shrimp & Kale with Smoky Roasted Potatoes
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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 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!

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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 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!