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 -

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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.