Seasoned Shrimp and Roasted Potatoes
with Feta Salad
Garlic and shrimp aren't the only stars of this dish! Old Bay-seasoned potatoes and a bright, crisp salad topped with salty feta shine through as well. Your tastebuds will be singing!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
2 unit
Russet Potato
2 tsp
Old Bay Seasoning
(Contains Mustard)
1 tbsp
Garlic Puree
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
7 g
Parsley
56 g
Spring Mix
28 g
Salad Topping Mix
(Contains Soy)
½ cup
Feta Cheese, crumbled
(Contains Milk)
113 g
Baby Tomatoes
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
2.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp (2 tbsp) oil and 1 1/2 tsp (3 tsp) Old Bay Seasoning to an unlined baking sheet, then toss to coat.Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 23-26 min.
Meanwhile, halve tomatoes.Roughly chop parsley. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. After flipping potatoes halfway through cooking, add spring mix, salad topping mix and tomatoes to the bowl with dressing, then toss to combine.
Add shrimp, garlic puree, 1/2 tsp (1 tsp) Old Bay Seasoning and 1/2 tbsp (1 tbsp) oil to a medium bowl, then toss to coat.Heat a large non-stick pan over medium-high heat. When hot, add shrimp. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl if necessary.) Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat. Add half the parsley and 1 tbsp (2 tbsp) butter, then toss to coat shrimp.
Divide potatoes and salad between plates. Top potatoes with shrimp. Sprinkle feta and remaining parsley over salad.
