Name: Old Bay Peel-and-Eat Shrimp with Roasted Fingerling Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 1/2 lb. fingerling potatoes, cleaned and halved lengthwise -; 3 tbsp. plus 1 tsp. extra-virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 1 1/2 lb. medium shrimp, shells on and deveined -; 1 tbsp. old bay -; 1/2 c. dry white wine -; 1 tbsp. butter, chilled -; Maldon sea salt, for finishing -; 2 tbsp. freshly chopped chives -

Ingredients for - Old Bay Peel-and-Eat Shrimp with Roasted Fingerling Potatoes

1. 1 1/2 lb. fingerling potatoes, cleaned and halved lengthwise

2. 3 tbsp. plus 1 tsp. extra-virgin olive oil, divided

3. Kosher salt

4. Freshly ground black pepper

5. 1 1/2 lb. medium shrimp, shells on and deveined

6. 1 tbsp. old bay

7. 1/2 c. dry white wine

8. 1 tbsp. butter, chilled

9. Maldon sea salt, for finishing

10. 2 tbsp. freshly chopped chives

How to cook deliciously - Old Bay Peel-and-Eat Shrimp with Roasted Fingerling Potatoes

1 . Stage

Preheat oven to 400°. In a half sheet pan lined with parchment paper, toss potatoes with 2 tablespoons olive oil and season with salt and pepper. Arrange potatoes cut side down and roast until golden brown, 25 to 30 minutes.

2 . Stage

In a mixing bowl, toss together shrimp, 1 teaspoon olive oil, and Old Bay.

3 . Stage

In a large skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add shrimp and cook until opaque and pink, about 1 minute on each side. Transfer shrimp to a plate. Deglaze pan with white wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. Bring to a boil and simmer, 5 minutes, then turn off heat and add butter. Add back shrimp and roasted potatoes and toss together to coat evenly.

4 . Stage

Sprinkle with sea salt and garnish with chives. Serve immediately.