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 the oven to 400°F. Line a half sheet pan with parchment paper. Toss the chopped potatoes with olive oil, salt, and pepper. Arrange them cut side down on the pan and roast until golden brown, about 25 to 30 minutes.
2. In a mixing bowl, toss the shrimp with 1 teaspoon of olive oil and Old Bay seasoning.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until opaque and pink, about 1 minute on each side. Transfer the shrimp to a plate.
4. Deglaze the pan with white wine, scraping up any brown bits with a wooden spoon. Bring to a boil and simmer for 5 minutes. Turn off the heat and add butter.
5. Add the shrimp and roasted potatoes back to the pan and toss to coat evenly. Sprinkle with sea salt and garnish with chives. Serve immediately.