Prep & Bake Spanish-Style Shrimp
Includes recyclable aluminum tray
- Milk
- Shellfish
- Eggs
Shrimp seasoned with a smoky paprika blend roast atop fingerling potatoes and tender onion wedges in a single oven-ready tray. The potatoes are first microwaved to cut down on roasting time, then finished in a hot oven alongside the shrimp. A briny olive-feta salad with fresh parsley tops the potatoes, while a creamy garlic aioli is served on the side for dipping.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Onion
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Oven-Ready Tray
1 tablespoon
Savory Paprika Blend
12 ounce
Fingerling Potatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 unit
Green Olives
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Halve potatoes lengthwise. Halve, peel, and cut onion into ½-inch-thick wedges.
Place potatoes in a large microwave-safe bowl. Cover with plastic wrap; microwave until tender, 6-7 minutes.
Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the Savory Paprika Blend, salt, and pepper.
Toss potatoes and onion in oven-ready tray with a large drizzle of oil, remaining Savory Paprika Blend, salt, and pepper (for 4 servings, divide ingredients evenly between two trays, using a large drizzle of oil for each tray).
Place shrimp on top of veggies and drizzle with oil (for 4 servings, divide shrimp between two trays, using a drizzle of oil for each tray).
Roast on top rack (be sure your oven has preheated!) until onion is softened and shrimp are opaque and cooked through, 8-10 minutes (for 4, bake two trays side by side on top rack).
Meanwhile, using your hands, crush olives. Tear parsley.
In a small bowl, combine olives, parsley, feta, and a drizzle of olive oil.
In a second small bowl, combine mayonnaise, garlic powder, salt, and pepper.
Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Divide shrimp and potatoes between plates in separate sections. Top potatoes with olive-feta salad. Serve with garlic aioli on the side. TIP: Eat everything together for the perfect bite!
