Spicy Shrimp Pan Roast

Want a one pot meal that's a breeze, healthy and tasty? You've found it. Well, to be fair, I found it. From Cooking Light! Geez, I love that magazine. I did have to make some changes but all-in-all, it was a good start.  Here are some pictures of the process.

 

What ya need:

1  pound  small red new potatoes, halved

2  tablespoons  olive oil

3/4  teaspoon  salt, divided

1/2  teaspoon  freshly ground black pepper, divided

3/4  pound  unpeeled large shrimp

1/4  pound  Spanish chorizo, thinly sliced

1  pound  green beans, trimmed

4  garlic cloves, chopped

1/2  cup  pilsner beer

1/2  teaspoon  Spanish smoked paprika

2  red bell peppers, cut into thin strips

1/4  cup  fresh flat-leaf parsley leaves

What ya do:

Preheat oven to 400°.

Combine taters, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large roasting pan, tossing well to coat potatoes. Arrange potatoes in a single layer, cut side down, in pan. Bake at 400° for 15 minutes or until potatoes are lightly browned.

While potatoes cook, peel shrimp, leaving tails intact. Devein shrimp, if desired. Set shrimp aside.

Stir chorizo, green beans, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper into pan. Bake at 400° for 10 minutes, or until green beans tender. Add beer, paprika, and bell pepper, scraping pan to loosen browned bits. Tuck shrimp into vegetable mixture. Bake at 400° for 10 minutes or until potatoes are browned and crisp, and green beans are tender and shrimp are done. Sprinkle with fresh parsley leaves.

Nutritional Information

Calories: 392

Fat: 15.5g (sat 3.8g,mono 8.5g,poly 2.4g)

Protein: 28g

Carbohydrate: 36.6g

Fiber: 7.7g

Cholesterol: 129mg

Iron: 4mg

Sodium: 590mg

Calcium: 127mg

If I were you, I might blanch the green beans and potatoes before baking them, just to ensure a cooked center. I like a little crunch in my veggies, but I should stress little. If you like more bite, then just follow the recipe exactly! It's a fresh meal, for sure! Perfect for these late spring nights. Ta Ta!