| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 pound small red-skinned potatoes, halved
- 1 green bell pepper, thinly sliced
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 pound medium shrimp, peeled, deveined and halved crosswise
- 2 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 small head radicchio, torn into bite-size pieces
- 1 romaine heart, torn into bite-size pieces
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
- Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
- Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.
Nutrition Facts
| Calories | 430 |
| Total Fat | 24 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 189 milligrams |
| Sodium | 511 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 3 grams |
| Protein | 29 grams |
Reviews
Good recipe. I followed it all the way except that I parboiled the potatoes, then fried them before adding to the pan with the shrimp. The salad dressing was nice and light. It all made for a good meal. Might add croutons next time