Garlic Shrimp & Spanish-Style Potatoes with Peppers & Onion

Garlic Shrimp & Spanish-Style Potatoes

with Peppers & Onion

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 460 Cals/serving
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Tender potatoes roasted with spices like cumin, paprika, and more are a robust complement to plump, juicy shrimp—sautéed with a bit of garlic for a piquant kick of flavor.

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ingredients
Garlic Shrimp & Spanish-Style Potatoes with Peppers & Onion
Title
  • 10 oz Shrimp
  • 1 Yellow Onion
  • 4 oz Sweet Peppers
  • ¾ lb Red Or Golden Potatoes
  • 2 cloves Garlic
  • 1 bunch Chives
  • 1 Tbsp Sherry Vinegar
  • 2 Tbsps Ghee
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
tried-and-true
kitchen tools
step-by-step
instructions
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. Line a sheet pan with foil. Medium dice the potatoes; place on the sheet pan. Drizzle with 1 teaspoon of olive oil; season with salt, pepper, and half the spice blend (you will have extra). Toss to coat; arrange in an even layer. Roast 15 to 17 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, halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut the chives into 1/2-inch pieces. 

Cook the vegetables:
3 Cook the vegetables:

While the potatoes continue to roast, in a medium 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, 3 to 4 minutes, or until lightly browned. Add the sliced peppers. 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. Rinse and wipe out the pan. 

Cook the shrimp:
4 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat the ghee 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. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. 

Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

Add the roasted potatoes to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp (including any ghee from the pan) and sliced chives. 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. Line a sheet pan with foil. Medium dice the potatoes; place on the sheet pan. Drizzle with 1 teaspoon of olive oil; season with salt, pepper, and half the spice blend (you will have extra). Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the potatoes roast, halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut the chives into 1/2-inch pieces. 

Prepare the remaining ingredients:
Cook the vegetables:
3 Cook the vegetables:

While the potatoes continue to roast, in a medium 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, 3 to 4 minutes, or until lightly browned. Add the sliced peppers. 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. Rinse and wipe out the pan. 

4 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat the ghee 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. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. 

Cook the shrimp:
Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

Add the roasted potatoes to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp (including any ghee from the pan) and sliced chives. Enjoy!