Garlic Shrimp and Potatoes
Recipe by https://www.foodnetwork.com/ , adapted to the portions designated in your Partake meal-plan.
A tasty and light dinner that also feels like comfort food. It's also got a whole pound of green veggies, not to mention more than 30 g of filling protein per serving. Enjoy!
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: 3 servings
Ingredients:
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 lb sugar snap peas, trimmed
- 6 garlic cloves
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1.5 tbsp olive oil
- 1 1/2 lbs small red potatoes, halved
- 3/4 cup buttermilk
- 2 tbsp unsalted butter
- kosher salt and black pepper, to taste
- 2 tbsp chopped fresh chives (or 1 tbsp dried chives)
- Zest of 1 lemon
Instructions:
1. Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
2. Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 1 tablespoon butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1/2 of the chives.
3. While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
4. Dot the shrimp and snap peas with the remaining 1 tablespoon butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet evenly among 3 plates or containers. Sprinkle with the remaining 1 chives.
5. After fully cooled, put any unneeded portions in individual lidded food containers, and store in the fridge for 3-4 days.
Web-search for " Garlic Shrimp and Potatoes Food Network " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
May 31, 2023
A tasty and light dinner that also feels like comfort food. It's also got a whole pound of green veggies, not to mention more than 30 g of filling protein per serving. Enjoy! Prep Time: 15 minutes
Cook time: 30 minutes
Yield: 3 servings
Nutrition facts:
518 calories
35 g protein
518 calories
35 g protein
Ingredients:
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 lb sugar snap peas, trimmed
- 6 garlic cloves
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1.5 tbsp olive oil
- 1 1/2 lbs small red potatoes, halved
- 3/4 cup buttermilk
- 2 tbsp unsalted butter
- kosher salt and black pepper, to taste
- 2 tbsp chopped fresh chives (or 1 tbsp dried chives)
- Zest of 1 lemon
Instructions:
1. Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
2. Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 1 tablespoon butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1/2 of the chives.
3. While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
4. Dot the shrimp and snap peas with the remaining 1 tablespoon butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet evenly among 3 plates or containers. Sprinkle with the remaining 1 chives.
5. After fully cooled, put any unneeded portions in individual lidded food containers, and store in the fridge for 3-4 days.
Web-search for " Garlic Shrimp and Potatoes Food Network " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
May 31, 2023
Nutrition Disclaimer
This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety using the link below.