master

Tender potatoes roasted with spices like cumin, paprika, and more are a robust complement to juicy shrimp—sautéed with a bit of garlic for a piquant kick of flavor.

Ethan Mick

with Peppers & Onions

Garlic Shrimp &  Spanish-Style Potatoes

Shrimp

Red Potatoes

Sweet Peppers

Yellow Onion

Garlic

Ghee

Sherry Vinegar

Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

Ingredients

oven

Remove the **ghee** from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Medium dice the **potatoes**. Place on the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, and **half the spice blend** (you will have extra). Toss to coat. Arrange in an even layer and roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the potatoes:

While the potatoes roast, peel and thinly slice the **onion**. Cut off and discard the stems of the **peppers**; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. If necessary, peel the **garlic**, then roughly chop.

Prepare the remaining ingredients:

While the potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **sliced onion** and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the **sliced peppers**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the **vinegar** (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with aluminum foil to keep warm. Wipe out the pan.

Cook the vegetables:

Pat the **shrimp** dry with paper towels. Season with salt and pepper. In the same pan, heat the **ghee** and a drizzle of olive oil on medium-high until hot and the ghee is melted. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the **chopped garlic**. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Season with salt and pepper to taste.

Cook the shrimp:

To the bowl of **cooked vegetables**, add the **roasted potatoes** and a drizzle of olive oil. Stir to combine. Serve the **finished potatoes** topped with the **cooked shrimp** (including any liquid from the pan). Enjoy!