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

Ingredients

• Red potatoes

  Flesh and skin, raw

  2 potato, medium or 426g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shrimp

  Crustaceans, mixed species, raw

  24 oz or 680g

• Old Bay Seasoning

  Freshdirect

  3 tsp or 12g

• White wine

  Alcoholic beverage, table

  ½ serving 5 fl oz or 74g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Chives

  Raw

  2 tbsp chopped or 6g

Directions

1. Preheat oven to 400 degrees F. In a half sheet pan lined with parchment paper, toss together potatoes with olive oil and season with salt and pepper. Arrange potatoes cut side down and roast until golden brown, 25 to 30 minutes.
2. In a mixing bowl, toss together shrimp, 1 teaspoon olive oil, and Old Bay.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. 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. Turn off heat and add butter. Add back shrimp and roasted potatoes and toss together to coat evenly.
4. Sprinkle with sea salt and garnish with chives. Serve immediately.

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• Roasted Fingerling Potatoes with Chive Pesto