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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Old Bay Seasoning
Feta Cheese, crumbled
Not included in your delivery
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.
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.
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.
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.
Divide potatoes and salad between plates. Top potatoes with shrimp. Sprinkle feta and remaining parsley over salad. Squeeze over a lemon wedge, if desired.