Seasoned Shrimp and Roasted Potatoes
with Feta Salad- Crevettes
- Moutarde
- Sulfites
- Soya
- Lait
- Lait
- Arachides
- Sésame
- Soya
- Noix
- Blé
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Moutarde
- Gluten
- Sulfites
- Oeuf
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!
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.
