Old Bay Peel-and-Eat Shrimp with Roasted Fingerling Potatoes
Binging is totally allowed when eating these kicked-up shrimp.
TOTAL TIME: 0:35 PREP: 0:05 LEVEL: EASY YIELD: 4 SERVINGS
1 1/2 lb. fingerling potatoes, cleaned and halved lengthwise
extra-virgin olive oil
Freshly ground black pepper
1 1/2 lb. medium shrimp, shells-on and deveined
1 tbsp. old bay
1/2 c. dry white wine
1 tbsp. unsalted butter, chilled
2 tbsp. Chopped chives
Maldon sea salt, for finishing
- 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.
- In a mixing bowl, toss together shrimp, 1 teaspoon olive oil, and Old Bay.
- 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.
- Sprinkle with sea salt and garnish with chives. Serve immediately.
Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.