Succulent shrimp, spicy poblano, and tangy olives are finished with a burst of citrus in this quick skillet sauté. Fresh oregano adds and herbaceous brightness to the plate. Want those potatoes extra crispy? Warm your baking sheet as the oven preheats!
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Yukon Gold Potatoes
Preheat oven to 400 degrees. Slice the potatoes into 1/4-inch slices. Toss on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Spread out evenly and roast for 20-25 minutes, flipping halfway through.
Meanwhile, thinly slice the garlic and the green olives. Halve the poblano lengthwise, then core, seed, and remove the white ribs. Then, thinly slice widthwise. Halve, peel, and thinly slice the onion. Remove the oregano leaves from the sprig and coarsely chop. Zest and halve the orange.
Heat 1/2 tablespoon olive oil in a medium pan over medium-high heat. Add the poblano and cook, tossing, for about 5 minutes, until lightly charred.
Add the onions and season with salt and pepper. Cook, tossing, for about 5 minutes, until slightly softened.
Add the garlic, oregano, olives, and the juice of half the orange. Season with salt and pepper. Cook over medium heat for 2-3 minutes, tossing occasionally. Set aside.
Add 1/2 tablespoon olive oil to the pan over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, tossing, for 2-3 minutes, until shrimp are pink and slightly opaque in the center.
Return the peppers and onions to the pan and add the orange zest and juice of the remaining orange. Cook, tossing, until the sauce thickens slightly.
Serve the citrus shrimp with the roasted potatoes and peppers to the side. Enjoy!