master

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

Ethan Mick

with Peppers & Onion

Garlic Shrimp & Spanish-Style Potatoes

Shrimp

Yellow Onion

Sweet Peppers

Red Or Golden Potatoes

Garlic

Chives

Sherry Vinegar

Ghee

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

Ingredients

oven

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 foil. Medium dice the **potatoes**; place on the sheet pan. Drizzle with **1 teaspoon** **of olive oil**; season with salt, pepper, and **half the spice blend** (you will have extra). Toss to coat; arrange in an even layer. 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, halve, peel, and thinly slice the **onion**. Cut off and discard the stems of the **peppers**; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop **2 cloves of garlic**. Cut the **chives** into 1/2-inch pieces.

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**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the **sliced peppers**. 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 foil to keep warm. Rinse and 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** on medium-high until 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.

Cook the shrimp:

Add the **roasted potatoes** to the bowl of **cooked vegetables**; stir to combine. Taste, then season with salt and pepper if desired. Serve the **finished vegetables** topped with the **cooked shrimp** (including any ghee from the pan) and **sliced chives**. Enjoy!