Garlic Butter Shrimp & Roasted Potatoes

Let's Cook

1. Step 1.

   Place an oven rack in the center of the oven and preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes and place them on the sheet pan. Drizzle with olive oil, season with salt, pepper, and half the spice blend, then toss to coat. Arrange in an even layer and roast for 18 to 22 minutes, until browned and tender when pierced with a fork. Remove from the oven.

2. Step 2.

   While the potatoes roast, halve, peel, and thinly slice the onion. Cut off and discard the stem of the bell pepper, quarter it lengthwise, remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.

3. Step 3.

   In a medium pan (nonstick if available), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion, season with salt and pepper, and cook, stirring occasionally, for 3 to 4 minutes, until lightly browned. Add the sliced pepper and cook, stirring occasionally, for 3 to 4 minutes, until slightly softened. Add the red wine vinegar carefully (it may splatter) and cook, stirring occasionally, for 30 seconds to 1 minute, until the liquid has cooked off. Transfer the vegetables to a large bowl, cover with foil to keep warm, then rinse and wipe out the pan.

4. Step 4.

   Pat the shrimp dry with paper towels (remove the tails if desired) and season with salt and pepper. In the same pan, heat the butter on medium-high until melted. Add the seasoned shrimp in an even layer and cook without stirring for 2 to 3 minutes, until slightly opaque. Add the chopped garlic and cook, stirring occasionally, for 1 to 2 minutes, until the shrimp are opaque and cooked through. Turn off the heat.

5. Step 5.

   Add the roasted potatoes to the bowl of cooked vegetables and stir to combine. Taste and season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp and chopped parsley.