Garlic Shrimp & Spanish-Style Potatoes with Onion & Bell Pepper
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
Garlic shrimp are cooked in butter and served over Spanish-style roasted potatoes with onion and bell pepper. The potatoes are tossed with a Spanish spice blend and roasted until tender.
Ingredients
- 283 g Tail-On Shrimp
- 1 Yellow Onion
- 14.8 ml Sherry Vinegar
- 1 Red, Yellow, or Orange Bell Pepper
- 2 clove Garlic
- 29.6 ml Butter
- 340 g Golden or Red Potatoes
- 1 bunch Chives
- 14.8 ml Spanish Spice Blend
Nutrition (per serving, estimated)
Estimated based off 4 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 268 mg
- Iron: 3.58 mg
- Magnesium: 72.3 mg
- Phosphorus: 316 mg
- Potassium: 1327 mg
- Zinc: 2.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 283 g Tail-On Shrimp
- 1 Yellow Onion
- 14.8 ml Sherry Vinegar
- 1 Red, Yellow, or Orange Bell Pepper
- 2 clove Garlic
- 29.6 ml Butter
- 340 g Golden or Red Potatoes
- 1 bunch Chives
- 14.8 ml Spanish Spice Blend
Let's Cook
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Step 1.
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil.
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Step 2.
Medium dice the potatoes; place on the foil. Drizzle with olive oil; season with salt, pepper, and half the spice blend. 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.
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Step 3.
Meanwhile, halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Slice the chives into 1/2-inch pieces.
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Step 4.
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar; 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. Rinse and wipe out the pan.
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Step 5.
Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat the butter on medium-high until 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.
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Step 6.
Add the roasted potatoes to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp and sliced chives.
Tips & variations
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Garlic Shrimp & Spanish-Style Potatoes with Onion & Bell Pepper Ingredients 10 oz Tail-On Shrimp1 1 Yellow Onion 1 Tbsp Sherry Vinegar 1 Red, Yellow, or Orange Bell Pepper 2 cloves Garlic 2 Tbsps Butter 3/4 lb Golden or Red Potatoes 1 bunch Chives 1 Tbsp Spanish Spice Blend2 Steps Prepare & roast the potatoes Place an oven rack in the center of the oven; 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; 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, halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Slice the chives into 1/2-inch pieces. 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 onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced 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. Rinse and wipe out the pan. Cook the shrimp Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat the butter on medium-high until 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. 5 Finish the vegetables & serve your dish Add the roasted potatoes to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp and sliced chives. Enjoy!