Seasoned Shrimp and Roasted Potatoes
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Seasoned Shrimp and Roasted Potatoes

Seasoned Shrimp and Roasted Potatoes

with Tomato and Feta Spinach Salad

Garlic and shrimp aren't the only stars of this dish. Old Bay-seasoned potatoes and a bright, crisp spinach salad topped with salty feta also shine through. Your taste buds will be singing!

Allergens:
Crustacean/Crustacé
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

460 g

Russet Potato

2 tsp

Old Bay Seasoning

(Contains Mustard)

1 tbsp

Garlic Puree

1 unit

Lemon

7 g

Parsley

56 g

Baby Spinach

80 g

Tomato

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

3.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories640 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate56 g
Sugar4 g
Dietary Fiber7 g
Protein30 g
Cholesterol195 mg
Sodium2190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Paper Towel
Strainer
Zester
Large Bowl
Whisk
Large Non-Stick Pan
Medium Bowl

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp oil and 1 1/2 tsp Old Bay Seasoning (dbl both for 4 ppl) to an unlined baking sheet, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min.

Prep
2

While potatoes roast, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Cut tomato into 1/2-inch pieces. Roughly chop parsley. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

Make salad
3

Add lemon juice, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach and tomatoes, then toss to combine.

Cook shrimp
4

Add shrimp, garlic puree, 1/2 tsp Old Bay Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, if necessary.) Remove the pan from heat. Add lemon zest, half the parsley and 1 tbsp butter (dbl for 4 ppl), then toss to coat.

Finish and serve
5

Divide potatoes and salad between plates. Top potatoes with shrimp. Sprinkle feta and remaining parsley over salad. Squeeze over a lemon wedge, if desired.