Servings: four.
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.
Serve with a simple green salad to round out the meal.
To make this recipe even easier, use frozen “easy-peel” shrimp, which have already been deveined. Thaw the shrimp by putting them in a colander and running them under cold water.Preheating the baking sheet helps to crisp up the potatoes. But don’t use a flimsy baking sheet—you’ll need a heavy-duty rimmed pan that won’t warp in the oven. Look for a commercial-grade steel version, preferably one with rolled edges (see photo below), you can order them online at Kitchen Universe.
I have made this many times. I have used a variety of potato types (even store-bought hash browns). The key to the potatoes is to get them crisp which should happen if directions are followed - otherwise the flavor is dull. Also, don't scrimp on the parsley and lemon zest. They really brighten the flavor.
Easy, elegant recipe. The cayenne comes through nicely in the potatoes but the garlic and lemon seemed to get lost with the high heat. I may drizzle a bit of lemon-infused oil on at the end next time. Prosciutto adds great texture.
Although this was very easy to make, we all thought it lacked flavor. It was good, but not knock your socks off great! Next time I'll spice it up a bit more, but I will try it again.
"The ingredients all roast together in one pan, so once it's in the oven, the cooking is mostly hands-off." Well, not exactly. Get the pan out to turn the potatoes, out again to add the Prosciutto and garlic, out a third time to add the shrimp. Still, this is an easy one. I served it over the greens, topped with a little feta and some greek dressing. A lot of flavors and textures going on here! We'll certainly keep this one as one of our regulars.
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