GARLIC ROASTED SHRIMP AND POTATOES
Garlic Roasted Shrimp and Potatoes is a super easy pantry essential sheet pan dinner for busy weeknights with super crispy potatoes, spices, peppers, onions and shrimp.
Provided by HWC Magazine
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (218 degrees C)
- Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
- In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
- Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
- Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
- In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
- Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
- Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 219 kcal, Carbohydrate 8 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 214 mg, Sodium 668 mg, Fiber 2 g, Sugar 4 g
SIMPLE GARLIC SHRIMP
Steps:
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g
GARLIC SHRIMP AND POTATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
- Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1 tablespoon chives.
- While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
- Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among plates. Sprinkle with the remaining 1 tablespoon chives.
Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 9 grams, Cholesterol 173 milligrams, Sodium 993 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 23 grams, Sugar 9 grams
SHRIMP MASHED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potatoes: Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Simmer until tender, 15 to 20 minutes. Remove the garlic cloves. Drain the potatoes in a colander. Place the potatoes back into the saucepan. Add the remaining 4 tablespoons butter and the half-and-half. Using a hand masher, mash the potatoes until smooth. Stir in the zest, chives, parsley, thyme, the remaining1 teaspoon salt and 1/2 teaspoon pepper. Keep warm over low heat.
- For the shrimp: In a medium nonstick skillet, heat the butter over medium-high heat. Add the shrimp and sprinkle with the salt and pepper. Cook until the shrimp are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. When cool enough to handle, chop the shrimp into 1/2-inch pieces. Stir the shrimp and any pan juices into the potatoes.
- Transfer to a bowl and serve.
POTATOES SAUTEED WITH SHRIMP
Make and share this Potatoes Sauteed With Shrimp recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry potatoes in 3 T olive oil until browned and tender.
- Remove and keep warm.
- Add remaining oil to skillet, add shrimp.
- Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
- Return potatoes and mix well.
Nutrition Facts : Calories 446.6, Fat 15.2, SaturatedFat 2.1, Cholesterol 142.9, Sodium 1285.7, Carbohydrate 57.1, Fiber 6, Sugar 4.7, Protein 22.2
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