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cast iron shrimp with curry roasted potatoes

Cast Iron Shrimp with Curry Roasted Potatoes

  • Author: Kathleen Korb
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Category: Main course
  • Method: Pan Roast
  • Cuisine: California

Ingredients

Potatoes:

  • 2 pounds russet potatoes
  • ¼ cup olive oil
  • 2 tablespoons curry powder
  • 2 teaspoons salt
  • 2 teaspoons thyme leaves

Shrimp:

  • 1 pound tail-on shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • ½ teaspoon chile flakes (or more)
  • ½ teaspoon salt
  • 1 clove garlic, thinly sliced
  • 4 cups spinach
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • Lime for serving

Instructions

  1. Preheat oven to 400° F. Wash and dry the potatoes. Cut into rough ¾-inch dice. Set aside.
  2. In a large bowl, combine all the other potato ingredients and stir into a paste. Toss in the potatoes and coat well. Spread into a single layer on a large baking sheet. Bake for about 40 minutes, turning halfway through. Potatoes should be crispy and golden. Keep potatoes warm in oven while preparing the shrimp.
  3. Heat a cast-iron skillet over high heat. In a medium bowl, toss the shrimp with olive oil, salt and chile flakes. When the skillet is smoking hot, add the shrimp and cook in a single layer, not turning until they are almost cooked through, which could be as quickly as a minute. Flip the shrimp and remove when just cooked through. Repeat with the remaining shrimp.
  4. Add a splash of olive oil to the pan and add garlic to fry for a moment, then quickly sauté the spinach until just wilted. Season with salt and pepper.
  5. Layer curry potatoes on top of spinach, and top with shrimp.
  6. Finish with the chopped parsley and oregano and a generous squeeze of lime.

 


Nutrition

  • Serving Size: 4

Keywords: shrimp curry