Juicy shrimp, tender potatoes, and savoury chorizo roast together on one pan for an easy, flavour-packed dinner.
- Cook Time 40 mins
- Yield 4 servings
- Calories 250
- Protein 11g
Ingredients
8 - 10 nugget potatoes
1 chorizo sausage (about 5" long)
1 large garlic clove
2 tbsp lemon juice
3 tbsp olive oil
1 tsp Red Garlic Topper
1 tbsp Guacamole Dip Mix or Herb & Garlic Dip Mix (or more to taste)
Sea salt (to taste)
Black pepper (to taste)
1 medium onion
1 medium green bell pepper
1 medium red bell pepper
16 - 24 whole uncooked prawns
Preparation
1. Slice potatoes in half; place in a microwavable steamer or bowl. Cover; microwave on high until just tender, about 5–6 min. Remove from microwave and let cool to room temperature.
2. Slice sausage. Place in a microwavable steamer or bowl (don’t wash). Microwave, covered, 90 seconds to remove some of the fat, if desired.
3. Preheat oven to 400° F. Line a sheet pan with a liner.
4. Mince garlic; place in a large bowl. Add oil, lemon juice, dip mix, salt, pepper, and topper blend. Whisk to combine.
5. Slice peppers and onion; add to the oil mixture along with cooked potatoes and sausage. Using a spatula, toss until well coated. Place on prepared pan, spreading out in a single layer as best you can. Roast 10 min.
6. Add prawns to bowl and stir gently to coat with any remaining oil mixture. Set aside.
7. Add prawns to the sheet pan and roast an additional 12–15 min, or until prawns are cooked and sizzling. Top with lemon slices, if desired.
Source: Epicure
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