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Garlic Shrimp & Spanish-Style Potatoes
with Peppers & Onions
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Time30 min
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Servings2
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NutritionEst. 480 calories
DownloadPlease 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.
Tender potatoes roasted with spices like cumin, paprika, and more are a robust complement to juicy shrimp—sautéed with a bit of garlic for a piquant kick of flavor.
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fresh
ingredients
Title
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10 oz Shrimp
- ¾ lb Red Potatoes
- 4 oz Sweet Peppers
- 1 Yellow Onion
- 2 cloves Garlic
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2 Tbsps Ghee
- 1 Tbsp Sherry Vinegar
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper, & Ground Cinnamon)
tried-and-true
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tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
Remove the ghee from the refrigerator to bring to room temperature. 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 aluminum foil. Medium dice the potatoes. Place on the prepared sheet pan. 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 and 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, peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop.
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 and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; 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 aluminum foil to keep warm. 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 and a drizzle of olive oil on medium-high until hot and the ghee 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. Season with salt and pepper to taste.
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 liquid from the pan). Enjoy!
1
Prepare & roast the potatoes:
Remove the ghee from the refrigerator to bring to room temperature. 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 aluminum foil. Medium dice the potatoes. Place on the prepared sheet pan. 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 and 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, peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop.
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 and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; 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 aluminum foil to keep warm. 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 and a drizzle of olive oil on medium-high until hot and the ghee 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. Season with salt and pepper to taste.
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 liquid from the pan). Enjoy!
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