Shrimp Roasted with Potatoes & Prosciutto
Recipe from
Fine Cooking Magazine
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.
Ingredients
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1-1/2 poundsyellow or red-skinned potatoes, cut into 1/2-inch dicesee savings
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4 tablespoonsextra-virgin olive oilsee savings
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1/2 teaspoonkosher salt; more as neededsee savings
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1/4 teaspooncayennesee savings
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1-1/2 poundlarge shrimp (21 to 25 per pound), peeled and deveinedsee savings
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1 teaspoonfinely grated lemon zestsee savings
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Freshly ground black peppersee savings
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1/4 poundthinly sliced prosciutto, cut into 1/4-inch-wide stripssee savings
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2 largecloves garlic, choppedsee savings
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1/3 cupchopped fresh parsleysee savings
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Directions
1.
Position a rack in the bottom third of the oven, and put a heavy-duty rimmed baking sheet on the rack. Heat the oven to 500 degrees F.
2.
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.
3.
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.
4.
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.
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