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Garlic Shrimp & Spanish-Style Potatoes

with Pepper & Shallot

30 MIN

2 Servings

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From the Test Kitchen

Tender potatoes, roasted with spices like cumin, paprika, oregano, and more, are a robust complement to plump, juicy shrimp—sautéed with a bit of garlic for a piquant kick of flavor. Perfectly seasoned pepper and shallots give this dish a refreshing finish.
9 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

450 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
2 cloves Garlic
1 Tbsp Sherry Vinegar
1 oz Salted Butter
1 bunch Chives
¾ lb Potatoes
1 Shallot
1 Bell Pepper
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Place on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra); toss to coat. Arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, peel and thinly slice the shallot. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut the chives into 1/2-inch pieces.

3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat the butter and a drizzle of olive oil on medium-high until hot and the butter is melted. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish the potatoes & serve your dish

To the bowl of cooked vegetables, add the roasted potatoes and a drizzle of olive oil. Stir to combine. Serve the finished potatoes topped with the cooked shrimp (including any butter from the pan) and chive pieces. Enjoy!