Garlic Butter Shrimp & Roasted Potatoes page

Step by Step method

Step 1.

Taste, then season with salt and pepper if desired.

Step 2.

Add the roasted potatoes to the bowl of cooked vegetables; stir to combine.

Step 3.

Finish the vegetables & serve your dish

Step 4.

Turn off the heat.

Step 5.

Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through.

Step 6.

Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque.

Step 7.

In the same pan, heat the butter on medium-high until melted.

Step 8.

Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper.

Step 9.

Serve the finished vegetables topped with the cooked shrimp and chopped parsley.

Step 10.

Cook the shrimp

Step 11.

Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off.

Step 12.

Place an oven rack in the center of the oven; preheat to 450°F.

Step 13.

Wash and dry the fresh produce. Line a sheet pan with foil.

Step 14.

Medium dice the potatoes. Place on the sheet pan.

Step 15.

Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra).

Step 16.

Toss to coat; arrange in an even layer.

Step 17.

Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 18.

Prepare the remaining ingredients

Step 19.

Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Step 20.

Meanwhile, halve, peel, and thinly slice the onion.

Step 21.

Peel and roughly chop 2 cloves of garlic.

Step 22.

Roughly chop the parsley leaves and stems.

Step 23.

Cook the vegetables

Step 24.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Step 25.

Add the sliced onion; season with salt and pepper.

Step 26.

Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.

Step 27.

Add the sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

Step 28.

Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.

Step 29.

Prepare & roast the potatoes