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.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
