Easy-peel shrimp roast up pink in less than 10 minutes, and then pop right out of the shell. Crispy potatoes and spring asparagus cook on the same sheet pan for quick clean up.
Contains: eggs, crustacean shellfish, soy.
Note: The shrimp arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, remove them from the packaging, place the shrimp in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Asparagus or sugar snap peas
Easy-peel, deveined shrimp (see note below)
Green garlic aioli
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 450°F. Line a sheet pan with foil or parchment.
Cut the potatoes in half or leave them whole, depending on size. In a large bowl, toss the potatoes with 1 tablespoon olive oil, and season with salt and pepper. Arrange over a third of the prepared pan. Transfer the pan to the oven and bake until the potatoes begin to crisp, about 15 minutes.
Meanwhile, trim the asparagus. Drain the shrimp and pat dry with paper towels. In the same bowl, toss the asparagus and shrimp with 2 tablespoons olive oil, and season with salt and pepper.
When the potatoes are ready, add the asparagus and shrimp to the pan. Return the pan to the oven and roast until the asparagus is tender and the shrimp is bright pink and tightly furled, 7 to 8 minutes longer.
Meanwhile, slice the lemon into wedges. Pick the parsley, toss the stems, and chop the leaves.
Transfer the shrimp, potatoes, and asparagus to plates. Dollop with the green garlic aioli and sprinkle with the chopped parsley. Grind with pepper and serve warm, with the lemon wedges for squeezing.