Plump shrimp can be comforting and nourishing, when tossed with warm spices, piled on top of sweet potatoes and baby kale, and all slashed with a vibrant green sauce.
Contains: crustacean shellfish, eggs, soy.
What You Get
Peeled, deveined shrimp (see note below)
Pre-washed baby kale
Aji verde (Peruvian green sauce)
What You'll Need
Preheat the oven to 450°F. Line a sheet pan with parchment or foil.
Cut the sweet potatoes into wedges about 1 inch thick. Pile on half of the prepared pan, drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt, and toss to coat. Transfer the pan to the oven and roast until the sweet potatoes are tender, flipping the sweet potatoes once during roasting, 30 to 35 minutes.
Meanwhile, drain the shrimp and pat dry with paper towels. In a bowl, toss the shrimp with 2 tablespoons olive oil and sprinkle with 1 tablespoon of the adobo seasoning and 1 teaspoon salt.
When the sweet potatoes are almost ready, add the shrimp to the pan. Return the pan to the oven and roast until the shrimp is bright pink and tightly furled, 7 to 8 minutes longer.
Transfer the shrimp to plates. Add 2 big handfuls of baby kale to the pan and toss with the warm sweet potatoes to coat in the pan drippings and wilt slightly.
Transfer the sweet potatoes and kale to the plates with the shrimp. Drizzle everything with the aji verde and serve warm.Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.