Garlic Shrimp & Spanish-Style Potatoes with Peppers & Shallot

Garlic Shrimp & Spanish-Style Potatoes

with Peppers & Shallot

30 MIN
2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    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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    Wellness Details

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      440 Cals (est.)
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    fresh
    ingredients
    Garlic Shrimp & Spanish-Style Potatoes with Peppers & Shallot
    Title
    • 10 oz Shrimp
    • 4 oz Sweet Peppers
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 2 cloves Garlic
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Butter
    • ¾ lb Golden Or Red Potatoes
    • 1 bunch Chives
    • 1 Shallot
    time-saving
    tips & techniques
    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 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.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove the cores. Halve 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

    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 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 foil to keep warm. 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 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.

    Finish the potatoes & serve your dish
    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 sliced chives. Enjoy!

    Tips from Home Chefs

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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 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 stems of the peppers; remove the cores. Halve 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

    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 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 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 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.

    Cook the shrimp
    Finish the potatoes & serve your dish
    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 sliced chives. Enjoy!

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