↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Smokey Spanish-Style Pan Roast
1 pound small red new potatoes, halved
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 pound unpeeled large shrimp
1/4 pound Spanish chorizo, thinly sliced
1 pound green beans, trimmed
4 garlic cloves, chopped
1/2 cup pilsner beer
1/2 teaspoon Spanish smoked paprika
2 red bell peppers, cut into thin strips
1/4 cup fresh flat-leaf parsley leaves
Preheat oven to 400 degrees.
Combine potatoes, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large roasting pan, tossing well to coat potatoes. Arrange potatoes in a single layer, cut side down, in pan. Bake at 400 degrees for 15 minutes or until potatoes are lightly browned.
While potatoes cook, peel shrimp, leaving tails intact. Devein shrimp, if desired. Set shrimp aside.
Stir chorizo, green beans, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper into pan.
Bake at 400 degrees for 10 minutes. Add beer, paprika, and bell pepper, scraping pan to loosen browned bits. Nestle shrimp into vegetable mixture.
Bake at 400 degrees for 10 minutes or until potatoes and green beans are tender and shrimp are done. Sprinkle with fresh parsley leaves.
Serves 4.
view more member recipes
Smokey Spanish-Style Pan Roast
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Smokey Spanish-Style Pan Roast
1 pound small red new potatoes, halved
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 pound unpeeled large shrimp
1/4 pound Spanish chorizo, thinly sliced
1 pound green beans, trimmed
4 garlic cloves, chopped
1/2 cup pilsner beer
1/2 teaspoon Spanish smoked paprika
2 red bell peppers, cut into thin strips
1/4 cup fresh flat-leaf parsley leaves
Preheat oven to 400 degrees.
Combine potatoes, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large roasting pan, tossing well to coat potatoes. Arrange potatoes in a single layer, cut side down, in pan. Bake at 400 degrees for 15 minutes or until potatoes are lightly browned.
While potatoes cook, peel shrimp, leaving tails intact. Devein shrimp, if desired. Set shrimp aside.
Stir chorizo, green beans, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper into pan.
Bake at 400 degrees for 10 minutes. Add beer, paprika, and bell pepper, scraping pan to loosen browned bits. Nestle shrimp into vegetable mixture.
Bake at 400 degrees for 10 minutes or until potatoes and green beans are tender and shrimp are done. Sprinkle with fresh parsley leaves.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spanish Rump Roast
by sgre52160
3-4 lb rump roast 1 (8 oz) bottle French salad dressing 3/4 cup water 8 small onions and potatoes 1 cup sliced stuffed green olives 2 tbsp flour Brown meat in 1/4 cup dressing in a large Dutch
by sgre52160
3-4 lb rump roast 1 (8 oz) bottle French salad dressing 3/4 cup water 8 small onions and potatoes 1 cup sliced stuffed green olives 2 tbsp flour Brown meat in 1/4 cup dressing in a large Dutch
Spanish-style Garlic Shrimp
by sgre52160
14 medium garlic cloves, peeled 1 lb large (31-40) shrimp, peeled, deveined, and tails removed 8 tbsp olive oil 1/2 tsp table salt 1 bay leaf 1 (2-inch) piece mild dried chili, such as New Mexico
by sgre52160
14 medium garlic cloves, peeled 1 lb large (31-40) shrimp, peeled, deveined, and tails removed 8 tbsp olive oil 1/2 tsp table salt 1 bay leaf 1 (2-inch) piece mild dried chili, such as New Mexico
Spanish-style Chicken & Rice
by sgre52160
2 tablespoons olive oil 1 clove garlic, finely chopped 1 cup uncooked regular rice 1 envelope onion soup mix 2-1/2 cups hot water 1 cup frozen peas, partially thawed 1/2 cup chopped
by sgre52160
2 tablespoons olive oil 1 clove garlic, finely chopped 1 cup uncooked regular rice 1 envelope onion soup mix 2-1/2 cups hot water 1 cup frozen peas, partially thawed 1/2 cup chopped
Spanish Style Shrimp In Garlic Sauce
by sgre52160
1 lb small shrimp (40-50), shelled 3 tbsp extra virgin olive oil 8 to 10 large garlic cloves, peeled and finely minced 2 dried red chili peppers, each broken into 3 pieces 1/2 tsp sweet paprika 3
by sgre52160
1 lb small shrimp (40-50), shelled 3 tbsp extra virgin olive oil 8 to 10 large garlic cloves, peeled and finely minced 2 dried red chili peppers, each broken into 3 pieces 1/2 tsp sweet paprika 3
Smokey Bones Bbq Sauce
by sgre52160
1 1/2 cups prepared yellow mustard (you should use French’s) 7 Tbs brown sugar 8 Tbs tomato paste 5 Tbs apple cider vinegar 1 Tbs Worcestershire sauce 1/2 tsp cayenne 1/2 tsp ground black pe
by sgre52160
1 1/2 cups prepared yellow mustard (you should use French’s) 7 Tbs brown sugar 8 Tbs tomato paste 5 Tbs apple cider vinegar 1 Tbs Worcestershire sauce 1/2 tsp cayenne 1/2 tsp ground black pe
view more member recipes
related CDKitchen recipes
Salsa Steamed Mussels
Roasted Young Spring Leg Of Lamb Spanish Style
Cuban Boliche
Tapas-Style Squid And Olives
Southern-Style Pork Roast