Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Garlic Shrimp & Spanish-Style Potatoes
with Peppers & Corn
30 MIN
2 Servings
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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories630 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
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
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!
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!
Tips from Home Chefs