Roasted Shrimp With Potatoes Lemon And Capers Food

GARLIC ROASTED SHRIMP AND POTATOES

Steps:

• Preheat oven to 425 degrees F (218 degrees C)
• Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
• In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
• Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
• Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
• In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
• Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
• Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!

ROASTED SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

ROASTED JUMBO SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the oven to 450°F.
• Wash the shrimp and pat them dry with paper towels.
• In a medium bowl, combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Toss together and refrigerate.
• Rub a 9-inch baking dish with olive oil.
• Place the potato slices, slightly overlapping, in the pan.
• Drizzle them with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Roast the potatoes in the oven for about 15 minutes, until golden and just tender.
• Remove potatoes from the oven, top with the shrimp and the marinade, and return to the oven.
• Cook an additional 10 minutes, until the shrimp is opaque and slightly roasted looking.
• Remove from the oven and sprinkle with the capers.
• Serve at once with a green salad.

LEMON SPAGHETTI WITH SHRIMP

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

ROASTED SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the over to 450 degrees. Wash the shrimp and pat dry. In a medium glass or plastic bowl, combine shrimp, 1 T olive oil, garlic, lemon zest, lemon juice, 1 t salt and 1/2 t pepper. Toss together and refrigerate. Rub a 9-inch baking dish or gratin pan with olive oil. Place the potato slices, slightly overlapping, in the pan. Drizzle with remaining oil, sprinkle with remaining salt and pepper. Roast potatoes in the oven for about 15 minutes, until golden and just tender. Remove potatoes from over and top with shrimp and marinade; return to oven. Roast and additional 10 minutes, until the shrimp is opaque and slightly roasted looking. Remove from oven and sprinkly with capers.

SHRIMP PICCATA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.

POTATOES SAUTEED WITH SHRIMP

Steps:

• Fry potatoes in 3 T olive oil until browned and tender.
• Remove and keep warm.
• Add remaining oil to skillet, add shrimp.
• Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
• Return potatoes and mix well.

RED POTATOES ROASTED WITH LEMON CAPER SAUCE

Steps:

• Roast potatoes right on the rack in a preheated 400 degrees oven till tender about 45 minutes.
• Slice in half.
• Meanwhile saute onion in butter until tender. Reduce heat, stir in lemon juice, capers, parsley, salt and pepper. Cook until mixture is heated.
• Pour over potatoes. Sprinkle with Parmesan cheese. Garnish with lemon slices.

SAUTéED SHRIMP WITH CAPERS AND OLIVES

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
• Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.