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Old Bay Shrimp Skewers and Dill-Garlic Sauce
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Old Bay Shrimp Skewers and Dill-Garlic Sauce

Old Bay Shrimp Skewers and Dill-Garlic Sauce

with Potato Wedges and Grilled Peppers

Skewers are perfect for grilling bite-sized food like shrimp! The irresistible dill-garlic sauce is great smothered on grilled potatoes and veggies alike!

Tags:
Easy Clean-up
Allergens:
Crustacean/Crustacé
Mustard
Milk
Egg
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

1 tbsp

Old Bay Seasoning

(Contains Mustard)

460 g

Russet Potato

3 tbsp

Sour Cream

(Contains Milk)

7 g

Dill

1 unit

Lemon

6 g

Garlic

4 unit

Wooden Skewers

320 g

Sweet Bell Pepper

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tsp

Garlic Salt

(Contains Sulphites)

Not included in your delivery

3 tbsp

Oil*

⅓ tsp

Salt*

0.12 tsp

Pepper*

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Nutrition Values

Calories690 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate64 g
Sugar10 g
Dietary Fiber9 g
Protein30 g
Cholesterol195 mg
Sodium2700 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
Small Bowl
Paper Towel
Strainer
Large Bowl
Silicone Brush

Instructions

Roast wedges
1

Before starting, wash and dry all produce. Preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.

Dill Guide for Step 6 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly!

Soak wooden skewers in water. Set aside. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a baking sheet. Season with pepper and half the garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

Prep
2

While potatoes roast, quarter peppers, then remove the stem and core. Peel, then mince or grate garlic. Finely chop dill. Cut lemon into wedges. Add 1 tbsp oil (dbl for 4 ppl) and half the garlic to a small bowl.

Skewer shrimp
3

Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt and pepper and half the Old Bay Seasoning. Thread 6 shrimp onto each wooden skewer.

Grill peppers
4

Add peppers to a large bowl. Drizzle with 1 tbsp oil (dbl for 4 ppl) and season with remaining Old Bay Seasoning and remaining garlic salt. Toss to coat. Add peppers to grill and close lid. Grill until tender-crisp, flipping halfway through, 8-10 min.

Grill shrimp
5

When peppers are halfway done, brush shrimp with garlic oil. Add shrimp to the other side of the grill, then close lid. Grill, until shrimp are cooked, flipping halfway through, 4-6 min.**

Finish and serve
6

While shrimp and peppers cook, stir together remaining garlic, mayo, sour cream and half the dill in another small bowl. (NOTE: Reference dill guide.) Squeeze a lemon wedge over top (use 2 lemon wedges for 4 ppl), then season with salt and pepper. Divide shrimp, potatoes and peppers between plates. Sprinkle with remaining dill, if desired. Serve dill-garlic sauce and a lemon wedge alongside.