Spicy Garlic Shrimp with Roasted Tomato and Potato Hash
Imagine a vibrant plate where succulent shrimp, kissed with a fiery garlic marinade, rests atop a rustic bed of golden roasted potatoes and burst cherry tomatoes. Each bite offers a delightful contrast, from the tender snap of the shrimp to the creamy interior of the potatoes and the sweet acidity of the caramelized tomatoes. This dish evokes the warmth of a Mediterranean evening, a symphony of flavors that is both comforting and exhilarating, making it a truly memorable and satisfying meal that will leave you craving more.
Ingredients
- •1.5 lbs large shrimp, peeled and deveined
- •1 lb baby potatoes, quartered
- •1 pint cherry tomatoes
- •2 carrots, peeled and diced
- •4 cloves garlic, minced
- •1 tablespoon olive oil
- •1 teaspoon smoked paprika
- •1/2 teaspoon red pepper flakes (adjust to taste)
- •1/4 cup fresh parsley, chopped
- •Salt to taste
- •Black pepper to taste
- •Optional: Lemon wedges for serving
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). In a large bowl, toss the quartered baby potatoes, diced carrots, cherry tomatoes, 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- 2
Roast for 25-30 minutes, or until potatoes are tender and lightly browned, and tomatoes have burst. Stir halfway through to ensure even cooking.
- 3
While vegetables roast, prepare the shrimp. In a medium bowl, combine the shrimp, minced garlic, smoked paprika, and red pepper flakes. Season with a pinch of salt and pepper. Let marinate for at least 10 minutes.
- 4
Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and opaque. Be careful not to overcook.
- 5
Once the roasted vegetables are ready, remove them from the oven. Combine the roasted potatoes, carrots, and tomatoes with the cooked shrimp in a serving bowl.
- 6
Stir in the fresh chopped parsley. Taste and adjust seasoning if necessary.
- 7
Serve immediately, with optional lemon wedges for a bright finish. This dish is perfect on its own or alongside a light green salad.
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