Spanish-Inspired Shrimp
with salsa verde, roasted veggies & garlic toast- Shrimp
- Egg
- Mustard
- Sulphites
- Milk
- Barley
- Wheat
Get ready for Spanish-inspired fiesta night! Vibrant green salsa verde adds a herbaceous boost to spiced shrimp! Aromatic peppers, onions and crispy roasted potatoes round out this packed plate, along with lots of garlic aioli on the side for dipping.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 tbsp
Spanish Spice Blend
1 tbsp
Smoky Spice Blend
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
160 g
Sweet Bell Pepper
113 g
Baby Tomatoes
7 g
Parsley
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
113 g
Red Onion
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
350 g
Red Potato
1 unit
Ciabatta Roll
(Contains: Barley, Wheat)
3 unit
Garlic, cloves
Not included in your delivery
4 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Cut potatoes into 1-inch pieces. Cut pepper into 1/2-inch slices. Peel, then cut onion into 1/2-inch slices. Peel, then mince or grate garlic.
To a parchment-lined baking sheet, add potatoes, peppers, onions, Spanish Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast on the middle rack of the oven for 18-20 min, flipping halfway through, until almost tender and golden-brown. Remove the baking sheet from the oven. Add tomatoes, then carefully toss to combine. Roast for another 3-6 min, until tomatoes soften slightly.
Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. While the pan heats, drain shrimp, then pat dry with paper towels. Season with salt, pepper and half the Smoky Spice Blend. When the pan is hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.
Meanwhile, finely chop parsley. To a medium bowl, add vinegar, parsley, half the garlic (refer to Chef's Hack for garlic guide), 1/4 tsp (1/2 tsp) sugar and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then stir to combine.
Halve ciabatta. In a small microwave-safe bowl, heat half the remaining garlic and 1 tbsp (2 tbsp) butter on high for 30-45 sec, until butter is melted. On another unlined baking sheet, arrange ciabatta, cut-side up. Brush garlic butter evenly over cut sides of ciabatta, then sprinkle Parmesan over top. Toast on the upper rack of the oven for 3-6 min, until garlic toast is golden and cheese is melted. (TIP: Keep your eye on garlic toast so it doesn't burn!)
To another small bowl, add mayo, remaining Smoky Spice Blend and remaining garlic. Season with salt, then stir to combine. Divide shrimp, roasted veggies and garlic toast between plates. Top shrimp with salsa verde. Serve garlic aioli alongside for dipping. Enjoy!
