Old Bay Peel-and-Eat Shrimp with Roasted Fingerling Potatoes

Old Bay Peel-and-Eat Shrimp with Roasted Fingerling Potatoes Healthy Recipe

4 Servings 38 min Cook

Macros/Serving: 266 Calories
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2 Potato medium (2-1/4" to 3-1/4" dia) Red Potatoes
1 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
24 Oz Shrimp
12 Tsp Old Bay Seasoning
1/2 Serving 5 fl oz White Wine
1 Tbsp Butter
1 Dash Salt
2 Tbsp chopped Chives


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.