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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Old Bay Seasoning(ContainsMustard/Moutarde)
Feta Cheese, crumbled(ContainsMilk/Lait)
Salt and Pepper*
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 1/2 tsp Old Bay Seasoning (dbl both for 4 ppl) to a baking sheet. Toss to combine. Roast in the middle of the oven, until golden-brown, 25-28 min.
While the potatoes cook, zest, then juice the lemon. Cut the cucumber in half lengthwise, then into 1/4-inch half-moons. Roughly chop the parsley. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Add shrimp, garlic puree, 1 tsp Old Bay Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add the 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.)
Whisk together the lemon juice, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add the spinach and cucumbers. Season with salt and pepper, then toss to combine.
Add lemon zest, 1 tbsp butter and half the parsley to the pan with shrimp, then toss to coat. Divide the potatoes between plates. Top with the shrimp. Divide the spinach salad between plates and sprinkle feta and remaining parsley over top.