Nick’s Pick | Shrimp Al Ajillo
with Patatas Bravas & Roasted Green Beans
Cooking time
35 minutes
Servings
4
Calories
560 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. We can’t get enough patatas bravas, a traditional Spanish dish consisting of fried potato cubes topped with spicy and creamy sauces. For this streamlined version, you’ll roast your potatoes until golden brown and top them with a smoked paprika-infused mayonnaise—who knew the ultimate condiment was so easy to make? Served with juicy garlic shrimp and green beans blistered in the oven, these spuds are sure to be the fam’s new fave side dish.
We will send you:
- 450g Shrimp
- 600g Green beans
- 2 Garlic cloves
- 900g Potatoes
- 1 Bunch of parsley
- 90ml Mayonnaise
- 30ml Champagne vinegar
- 15g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Eggs, Milk, Shrimp, Sulphites
You will need:
Large pan (non-stick if possible)
2 Sheet pans
Oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
6 g
Sodium
1010 mg
Total Carb
54 g
Sugars
7 g
Protein
24 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Small-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 25 to 30 min., until golden brown and tender.
Mise en place
Meanwhile, remove the stem ends of the green beans. Mince the garlic. Finely chop the parsley leaves and stems.
Roast the green beans
On a second lined sheet pan, toss the green beans with a drizzle of oil and S&P. Roast, stirring halfway, 10 to 12 min., until tender. Keep warm.
Cook & coat the shrimp
Meanwhile, pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the remaining spices and S&P. In a large pan (non-stick if possible), heat 2 tbsp butter on medium-high. Add the shrimp and cook, flipping halfway, 1 to 2 min., until opaque and almost cooked through. Add the garlic, ½ the vinegar and ½ the parsley. Cook, stirring frequently, 1 to 2 min., until the garlic is fragrant and the shrimp* are opaque and cooked through.
Make the bravas sauce
Meanwhile, in a small bowl, combine the mayo, remaining spices and vinegar, and S&P.
Plate your dish
Divide the green beans and potatoes between your plates. Top with the shrimp. Garnish with the remaining parsley. Serve the bravas sauce on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
