Old Bay Peel and Eat Shrimp with Roasted Fingerling Potatoes / by Judy Kim

by Judy Kim


Old Bay Peel and Eat Shrimp with Roasted Fingerling Potatoes

Yield: 4 servings

When you attend college in Maryland, Old Bay seasoning becomes a necessary pantry item. Steaming hot Maryland blue crab served by the bucket spread over a table covered in paper is my idea of heaven on earth. I can sit at a picnic table for hours if that situation is right in front of me. Imagine me with a dumb looking, but necessary plastic bib, bits of crab everywhere including in my hair, fingers covered in dribbling butter and caked on Old Bay seasoning. It's a messy job but totally worth every second of effort. For a weeknight dinner I thought it would be a good idea to swap the crab for shell on shrimp. It's just as delicious but without the sloppy mess.

Honestly I might try this recipe with crab or clams and a bowl of linguini. The white wine sauce would be perfect over pasta. Keep this recipe in mind for a easy weeknight meal full of pantry items. If you don't have chives, parsley would be a great substitute.

INGREDIENTS

1 1/2 pounds fingerling potatoes, cleaned and cut in half lengthwise

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 1/2 pounds medium shrimp, shells on and deveined

1 tablespoon Old Bay seasoning

1/2 cup dry white wine

1 tablespoon chilled butter, unsalted

2 tablespoons chopped chives

Flaky sea salt

DIRECTIONS

  1. Preheat oven to 400°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. Roast for 25 to 30 minutes until golden brown
  2. In a mixing bowl toss together shrimp, 1 teaspoon olive oil and Old Bay seasoning.  
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and sauté 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 for 5 minutes. Turn off heat and add butter. Add back the shrimp and roasted potatoes, toss together to coat evenly.
  4. Sprinkle with sea salt and garnish with chives. Serve immediately.

 

Adapted recipe originally published for the column " Insanely Easy Weeknight Dinners" on Delish.com.