Roasted Shrimp With Potatoes Lemon And Capers Recipes

ROASTED JUMBO SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the oven to 450°F.
• Wash the shrimp and pat them dry with paper towels.
• In a medium bowl, combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Toss together and refrigerate.
• Rub a 9-inch baking dish with olive oil.
• Place the potato slices, slightly overlapping, in the pan.
• Drizzle them with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Roast the potatoes in the oven for about 15 minutes, until golden and just tender.
• Remove potatoes from the oven, top with the shrimp and the marinade, and return to the oven.
• Cook an additional 10 minutes, until the shrimp is opaque and slightly roasted looking.
• Remove from the oven and sprinkle with the capers.
• Serve at once with a green salad.

ROASTED SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the over to 450 degrees. Wash the shrimp and pat dry. In a medium glass or plastic bowl, combine shrimp, 1 T olive oil, garlic, lemon zest, lemon juice, 1 t salt and 1/2 t pepper. Toss together and refrigerate. Rub a 9-inch baking dish or gratin pan with olive oil. Place the potato slices, slightly overlapping, in the pan. Drizzle with remaining oil, sprinkle with remaining salt and pepper. Roast potatoes in the oven for about 15 minutes, until golden and just tender. Remove potatoes from over and top with shrimp and marinade; return to oven. Roast and additional 10 minutes, until the shrimp is opaque and slightly roasted looking. Remove from oven and sprinkly with capers.

RED POTATOES ROASTED WITH LEMON CAPER SAUCE

Steps:

• Roast potatoes right on the rack in a preheated 400 degrees oven till tender about 45 minutes.
• Slice in half.
• Meanwhile saute onion in butter until tender. Reduce heat, stir in lemon juice, capers, parsley, salt and pepper. Cook until mixture is heated.
• Pour over potatoes. Sprinkle with Parmesan cheese. Garnish with lemon slices.

ROASTED JUMBO SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the oven to 450. Wash the shrimp and pat dry. In a medium bowl, combine the shrimp, 1 tbsp olive oil, garlic, lemon zest, lemon juice, 1 tsp salt & 1/2 tsp pepper. Toss together and refrigerate. Rub a 9 inch baking dish with olive oil. Place the potatoes slightly overlapping, in the pan. Drizzle them with the remaining olive oil, s&p. Roast the potatoes for about 15 minutes, until golden & tender. Remove from the oven, top with shrimp and the marinade and return to the oven. Cook an additional 10 mins, until the shrimp is opaque and slightly roasted looking. Remove from the oven and sprinkle with the capers. Serve with green salad.

ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY

Steps:

• Preheat oven to 400°F. Arrange potatoes in single layer on large rimmed baking sheet. Drizzle with oil; sprinkle with rosemary pieces, garlic, and salt; toss to coat. Roast until potatoes are tender, stirring every 15 minutes, about 45 minutes total. Mix in capers. Roast until flavors blend, about 5 minutes longer. Season with pepper. Transfer to bowl. Garnish with rosemary sprigs.