Shrimp with roasted fingerling potatoes
This dish features succulent shrimp cooked in a rich white wine and butter sauce, served alongside crispy roasted fingerling potatoes. It's a simple yet flavorful meal, perfect for any occasion.
Cook time 38 min
Prep time 15 min
Ingredients:
2 potatoes1 tbsp olive oil
1 dash salt
1 dash black pepper
24 oz shrimps
3 fl oz white wine
1 tbsp butter
1 dash salt
2 tbsp chives
Get ready to enjoy a delicious meal with Shrimp paired with roasted fingerling potatoes. This savory dish brings together the briny flavors of perfectly seasoned shrimp and the crispy texture of roasted potatoes, all enhanced with the rich notes of white wine and a touch of butter. It's a simple yet satisfying recipe that's perfect for any occasion.
Instructions:
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly. Cut them into halves lengthwise if they are fingerling potatoes.
- Place the potatoes into a bowl, drizzle with olive oil, and season with a dash of salt and black pepper. Toss to coat evenly.
- Spread the potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until the potatoes are golden brown and tender when pierced with a fork, flipping them halfway through for even browning.
- While the potatoes are roasting, prepare the shrimp.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer, cooking them for about 2 minutes on each side, or until they start to turn pink.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the white wine, scraping up any browned bits from the bottom of the skillet.
- Bring the wine to a simmer and let it reduce by half, which should take about 2-3 minutes.
- Add the butter and a dash of salt, stirring until the butter is melted and the sauce is well combined.
- Return the shrimp to the skillet, tossing to coat them in the butter and wine sauce. Cook for another 1-2 minutes until the shrimp are fully cooked and flavorful.
- Transfer the shrimp to a serving platter, drizzle any remaining sauce over them.
- Sprinkle the finely chopped chives on top for added freshness and color.
- Serve the roasted fingerling potatoes alongside the shrimp on the platter or in individual servings.
- Enjoy this delicious dish while hot, perhaps with a chilled glass of white wine on the side.
With these steps, you’ll have a mouthwatering plate of Shrimp with roasted fingerling potatoes ready to serve. This dish is not only straightforward to prepare but also bursting with flavor. Perfect for a family dinner or a special gathering, this recipe is sure to impress your guests with its delicious taste and elegant presentation. Enjoy your meal!
Shrimp with roasted fingerling potatoes FAQ:
Roast the fingerling potatoes for about 20-25 minutes at 425°F (220°C). They should be golden brown and tender when pierced with a fork.
Shrimp are fully cooked when they turn pink and opaque. This usually takes about 2 minutes on each side in the skillet.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
You can substitute white wine with low-sodium chicken broth or a mixture of water and lemon juice for a non-alcoholic option.
Use a large skillet to ensure the shrimp can be arranged in a single layer for even cooking.
Tips:
- Ensure your shrimp are deveined and cleaned properly before cooking for the best taste and texture.
- Cut your fingerling potatoes into evenly sized pieces to ensure they roast uniformly.
- Toss the potatoes with olive oil, salt, and pepper before roasting to enhance their flavor.
- Do not overcrowd the roasting pan; this will help the potatoes get crispy on all sides.
- Use a good quality white wine for cooking the shrimp; it significantly impacts the depth of flavor.
- Add the chives towards the end to keep their color and flavor vibrant.
- Serve the shrimp immediately for the best taste and texture.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 24g
Carbohydrates 20g
Fiber 2.28g
Sugar 1.13g
Fat 8g
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