E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Shrimp & Potatoes Lodge Cast Iron | November 14, 2018 The epitome of a one-pot meal, this dish gives you everything you need to leave the table full and satisfied. The bell pepper sauce is simple to make and packs a lot of great flavor into the shrimp and potatoes. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 4 Cook it With Our Classic Cast Iron Skillets Ingredients 6 tablespoons olive oil, divided ¼ cup tomato paste 2 medium red bell peppers, stemmed, seeded, and chopped 4 lime zest strips, 2-inch strips 4 cloves garlic ½ teaspoon onion powder ¼ teaspoon cayenne 2 tablespoons lime juice 1 pound mixed marble potatoes, halved 14 ounces wild shrimp, peeled, deveined, and butterflied 1 teaspoon lime zest for garnish Salt and freshly ground black pepper to taste Directions Preheat oven to 425 degrees Fahrenheit. Heat ¼ cup oil in a cast iron skillet. Add tomato paste and cook down until caramelized, 5-6 minutes. Add peppers, zest strips, and garlic and sweat until peppers are soft, 10-12 minutes. Add onion powder and cayenne and cook until fragrant, 2 minutes. Season with salt and pepper and cool slightly. Transfer the mixture to a high-speed blender. While the motor is running, add remaining oil and lime juice. Toss potatoes with ½ of the red pepper sauce in a separate bowl and transfer to a skillet. Roast in the oven until potatoes are crispy, 20-25 minutes. Toss the shrimp with the remaining sauce. Once the potatoes are done, push the potatoes to one side of the pan and lay the shrimp evenly on the other side. Change the oven setting to broil on high. Add the pan back in the oven and cook until the shrimp is cooked through, 4-5 minutes*. Garnish with lime zest and serve. *Pro Tip: Shrimp are done cooking when they’ve turned pink and their flesh is just barely opaque. Bright white means they’ve cooked a touch too long. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Shrimp & Potatoes Lodge Cast Iron | November 14, 2018 The epitome of a one-pot meal, this dish gives you everything you need to leave the table full and satisfied. The bell pepper sauce is simple to make and packs a lot of great flavor into the shrimp and potatoes. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 4 Cook it With Our Classic Cast Iron Skillets Ingredients 6 tablespoons olive oil, divided ¼ cup tomato paste 2 medium red bell peppers, stemmed, seeded, and chopped 4 lime zest strips, 2-inch strips 4 cloves garlic ½ teaspoon onion powder ¼ teaspoon cayenne 2 tablespoons lime juice 1 pound mixed marble potatoes, halved 14 ounces wild shrimp, peeled, deveined, and butterflied 1 teaspoon lime zest for garnish Salt and freshly ground black pepper to taste Directions Preheat oven to 425 degrees Fahrenheit. Heat ¼ cup oil in a cast iron skillet. Add tomato paste and cook down until caramelized, 5-6 minutes. Add peppers, zest strips, and garlic and sweat until peppers are soft, 10-12 minutes. Add onion powder and cayenne and cook until fragrant, 2 minutes. Season with salt and pepper and cool slightly. Transfer the mixture to a high-speed blender. While the motor is running, add remaining oil and lime juice. Toss potatoes with ½ of the red pepper sauce in a separate bowl and transfer to a skillet. Roast in the oven until potatoes are crispy, 20-25 minutes. Toss the shrimp with the remaining sauce. Once the potatoes are done, push the potatoes to one side of the pan and lay the shrimp evenly on the other side. Change the oven setting to broil on high. Add the pan back in the oven and cook until the shrimp is cooked through, 4-5 minutes*. Garnish with lime zest and serve. *Pro Tip: Shrimp are done cooking when they’ve turned pink and their flesh is just barely opaque. Bright white means they’ve cooked a touch too long. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
