For lots of flavor with minimal effort, try these roasted shrimp with crispy potatoes and prosciutto, seasoned with lemon, garlic, and just a hint of cayenne. The ingredients all roast together in one pan, so once it's in the oven, the cooking is mostly hands-off. Visit Fabian Seafood and then either The Vine or Glunz for the perfect wine pairing!
1 ½ lbs yellow or red skin potatoes -- cut into 1/2" dice 4 tablespoon extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon cayenne 1 1/2 lbs large shrimp -- peeled and deveined 1 teaspoon lemon zest -- finely grated black pepper -- freshly ground 1/4 lbs prosciutto (thinly sliced) -- cut into 1/4" wide strips 2 clove garlic 1 cup parsley
Position a rack in the bottom third of the oven, and put a heavy duty rimmed baking sheet o the rack. Heat the oven to 500F In a medium bowl, toss the potatoes with 3 tablespoons of the oil and the salt and cayenne. Carefully spread the potatoes in a single layer on the preheated baking sheet. Roast, loosening and turning the potatoes with a metal spatula after 15 minutes, until tender and golden, 20 to 25 minutes total.
Meanwhile, pat the shrimp dry with paper towels,. In a medium bowl, toss them with the remaining 1 tablespoon oil, the lemon zest, a pinch of salt, and 2 to 3 grinds of pepper. Stir the prosciutto and garlic into the potatoes and continue to roast for another 5 minutes. Push the potatoes to one side of the pan and add the shrimp to the empty side. Spread in a single layer and roast until the shrimp curl and are just cooked through, about 5 minutes. Sprinkle with the parsley, stir everything together, and serve immediately.