Seasoned Shrimp and Roasted Potatoes
with Feta Salad
Garlic and shrimp aren't the only stars of this dish! Old Bay-seasoned potatoes and a bright, crisp salad topped with salty feta shine through as well. Your tastebuds will be singing!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient: Crevettes)
2 pièce(s)
Pomme de terre Russet
15 g
Assaisonnement Old Bay
(Contient: Moutarde, Sulfites Peut contenir : Lait, Arachides, Sésame, Soya, Noix, Blé)
1 cs
Purée d’ail
(Peut contenir : Lait, Sésame, Soya, Noix, Blé, Crustacés, Poisson, Moutarde, Gluten, Sulfites, Oeuf)
1 cs
Vinaigre de vin rouge
(Peut contenir : Lait, Sésame, Soya, Noix, Blé, Poisson, Moutarde, Oeuf)
7 g
Persil
56 g
Mélange printanier
28 g
Garniture de salade
(Contient: Soya Peut contenir : Lait, Arachides, Sésame, Noix, Moutarde, Gluten, Sulfites, Oeuf)
¼ tasse(s)
Feta, émietté
(Contient: Lait)
113 g
Petites tomates
Pas inclus dans votre livraison
½ cc
Sucre*
1 cs
Beurre non salé*
(Contient: Lait)
0.06 cc
Sel*
0.06 cc
Poivre*
2.5 cs
Huile*
Ustensiles
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, 1 tbsp (2 tbsp) oil and 1 1/2 tsp (3 tsp) Old Bay Seasoning to an unlined baking sheet, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 23-26 min.
- Meanwhile, halve tomatoes.
- Roughly chop parsley.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- After flipping potatoes halfway through, add spring mix, salad topping mix and tomatoes to the bowl with dressing, then toss to combine.
- Add shrimp, garlic puree, 1/2 tsp (1 tsp) Old Bay Seasoning and 1/2 tbsp (1 tbsp) oil to a medium bowl, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add shrimp. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl if necessary.)
- Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove from heat.
- Add half the parsley and 1 tbsp (2 tbsp) butter, then toss to coat shrimp.
- Divide potatoes and salad between plates.
- Top potatoes with shrimp.
- Sprinkle feta and remaining parsley over salad.
