Shrimp Roasted with Potatoes & Prosciutto

A dish made in one pan! Roasted shrimp, crispy potatoes and prosciutto all seasoned with lemon, garlic and a hint of cayenne. What a pleasure to make; simple, easy and delicious! Shrimps are the most popular seafood in the United States, next to canned tuna. Shrimps are an excellent source of selenium and a very good source of vitamin D and vitamin B12.

Serves 4
recipe from Leslie Glover Pendleton

1 1/2 lb. yellow or red potatoes, cut into 1/2 inch dice
4 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1 1/2 lbs. large shrimp (21-25 per lb.), peeled and deveined
1 teaspoon finely grated lemon zest
1/4 lb. thinly sliced prosciutto, cut into 1/4 inch wide strips
2 large cloves garlic, chopped
1/3 cup fresh parsley, chopped

Heat oven to 200c. In a medium bowl toss the potatoes with 3 tablespoons of the oil, salt and cayenne. Carefully layer the potatoes in a single layer on a preheated baking sheet (this helps to crisp up the potatoes). Roast, loosening and turning the potatoes with a spatula after 15 minutes. Roast 20-25 minutes in total.

Meanwhile, pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with the remaining oil, lemon zest, pinch of salt and 2-3 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 shrimp curl and are cooked through (5 minutes). Sprinkle with parsley, stir everything together and serve immediately.

The Culinary Chase’s Note: The flavors here are fantastic and the words from my family was this was a definite repeater! Need I say more?