Honey Habanero Shrimp & Potatoes

with Poblano Pepper, Onion & Sour Cream

35 MIN

+$0.99/serving 4 Servings

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with Flank Steaks

From the Test Kitchen

Our delightfully sweet and spicy honey habanero spice blend stars two ways in this dish, coating both tender roasted potatoes and sautéed vegetables, which you'll top with seared shrimp and creamy, cooling sour cream for a dynamic assortment of flavors and textures in every bite.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
24 oz Potatoes
2 Poblano Peppers
2 Yellow Onions
4 Scallions
½ cup Sour Cream
4 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

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. Medium dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl; add half the spice blend and toss to combine.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onions. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Place the sour cream in a bowl. Drizzle with olive oil and season with salt and pepper; stir to combine.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and sliced white bottoms of the scallions; season with salt, pepper, and the remaining spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

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. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished potatoes topped with the sliced steaks. Garnish with the seasoned sour cream and sliced green tops of the scallions. Enjoy!

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