Garlic Shrimp & Spanish-Style Potatoes

with Peppers & Corn

30 MIN

2 Servings

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From the Test Kitchen

Tender potatoes roasted with spices like cumin, paprika, and more are a robust complement to plump shrimp—sautéed with a bit of garlic for a piquant kick of flavor.
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Nutrition

PER SERVING
Calories

630 Cals (est.)

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fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
4 oz Sweet Peppers
2 cloves Garlic
2 ears Of Corn
¾ lb Golden Potatoes
1 bunch Chives
1 Tbsp Sherry Vinegar
1 oz Butter
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
1 Yellow Onion

time-saving

tips & techniques

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 2 teaspoons of 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, halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Cut the chives into 1/2-inch pieces.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and corn kernels; 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 2 teaspoons 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 2 teaspoons of olive oil. Stir to combine. Serve the finished potatoes topped with the cooked shrimp (including any butter from the pan). Garnish with the sliced chives. Enjoy!