Garlic Shrimp & Spanish-Style Potatoes
with Pepper & Onion
with Shrimp
Details
Tender potatoes, roasted with spices like cumin, paprika, oregano, 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
10 oz
Shrimp (peeled & deveined)
12 oz
Potatoes
1 each
Bell Pepper
1 each
Yellow Onion
2 each
Scallions
2 clove
Garlic
1 tbsp
Sherry Vinegar
½ oz
Salted Butter
½ tbsp
Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & roast the potatoes
Preheat the oven 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 olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 2
Prepare the remaining ingredients
Meanwhile, halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Thinly slice the scallions, separating the white bottoms and hollow green tops.
step 3
Cook the vegetables
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced pepper(s); 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.
step 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, 1 to 2 minutes, or until slightly opaque. Add the chopped garlic and sliced white bottoms of the scallions. 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.
step 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). Garnish with the sliced green tops of the scallions. Enjoy!
Ingredients
10 oz
Shrimp (peeled & deveined)
12 oz
Potatoes
1 each
Bell Pepper
1 each
Yellow Onion
2 each
Scallions
2 clove
Garlic
1 tbsp
Sherry Vinegar
½ oz
Salted Butter
½ tbsp
Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & roast the potatoes
Preheat the oven 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 olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
step 2
Prepare the remaining ingredients
Meanwhile, halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Thinly slice the scallions, separating the white bottoms and hollow green tops.
step 3
Cook the vegetables
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced pepper(s); 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.
step 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, 1 to 2 minutes, or until slightly opaque. Add the chopped garlic and sliced white bottoms of the scallions. 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.
step 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). Garnish with the sliced green tops of the scallions. Enjoy!