Saturday, February 4, 2012
Shrimp Roasted with Potatoes and Prosciutto
Another DRI classic. Easy, tasty, foolproof, tasty.
1 1/2 pounds yellow or red-skinned potatoes, cut into 1/2 inch dice
4 Tbs. Olive Oil
1/2 tsp. Kosher salt
1/4 tsp Cayenne
1 pound large shrimp (21-25 count, easy peel, or peel and devein)
1 tsp finely grated lemon zest.
1/4 pound thinly sliced prosciutto, cut into 1/4 inch wide strips
2 large cloves garlic, chopped
1/3 cup chopped fresh parsley
Position rack in lower third of overn, and put heavy-duty rimmed baking pan on the rack (thanks Grandma) and heat oven to 500.
In medium bowl, toss potatoes with 3Tbs Olive Oil, salt and cayenne, carefully spread on hot baking pan. Roast for 20-25 minutes, turning half way until tender and golden.
Meanwhile, pat dry shrimp and toss in bowl w/1 Tbs. olive oil, lemon zest, pinch of salt, grindings of pepper.
Stir in prosciutto and garlic into mostly completely roasted potatoes and roast 5 minutes more.
Push potatoes to one half of the baking pan, and spread out shrimp on the other half in single layer. Roast another 5 min until shrimp are cooked through. Sprinkle with parsley, mix together and serve over/alongside of mixed greens (our new thing).