Roasted Jumbo Shrimp With Potatoes, Lemon and Capers

Submitted by Sharlene~W

"This just sounded too good. I found it in O magazine."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 4

ingredients

• 1 1⁄2 lbs large shrimp, peeled and deveined
• 3 tablespoons extra virgin olive oil (divided)
• 2 garlic cloves, minced
• 1 tablespoon lemon, zest of
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt, to taste (divided)
• 1 teaspoon fresh ground black pepper (divided)
• 3 medium yukon gold potatoes, scrubbed and sliced 1/4 inch thick (about 1 1/2 pounds)
• 2 tablespoons capers

directions

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

Reviews

[Carianne]

This was an unusual addition to the Christmas buffet. YUMMY! I roasted the potatoes an extra 8 minutes, and they came out perfectly. And after we gobbled it all up, I realized I forgot to add the capers at the end!

 

[Caddy Lady]

Made the recipe exactly as written except I cut it in half. I cook for one, so I figure on one meal and leftovers. Wrong! I ate the whole thing! Great change from the usual shrimp with pasta or rice.

 

[Anonymous]

This was easy and delicious. I used peeled and deveined frozen shrimp so it took very little prep.

 

[Chef.Jules]

This was so easy, but elegant. Definitely a keeper and DH said to put it in our "company" rotation. I only used 1 tablespoon lemon juice and it was just right for us.

 

[vrvrvr]

I love this recipe! I made this for a dinner party with my in-laws; everyone at the table kept raving. I had to hold this for quite a while in the oven, so I will say it's a forgiving dish time-wise. I probably roasted the potatoes for an hour (granted, my quantities were all increased to feed a lot of people) and the potatoes did fine - crispy outside and creamy inside. (Halfway through, I covered them loosely with foil.) I did not overdue on the shrimp roasting time; and something magical occurs as the lemony shrimp drippings mingle with the potatoes. This is a flavor-packed, very yummy dish, simple to put together, and we loved the capers on top. All in all, a sure winner.