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Shrimp Roasted with Potatoes & Prosciutto


1-1/2 lb. yellow or red-skinned potatoes, cut into 1/2-inch dice

4 Tbs. extra-virgin olive oil

1/2 tsp. kosher salt; more as needed

1/4 tsp. cayenne

1-1/2 lb. large shrimp (21 to 25 per lb.), peeled and deveined

1 tsp. finely grated lemon zest

Freshly ground black pepper

1/4 lb. thinly sliced prosciutto, cut into 1/4-inch-wide strips

2 large cloves garlic, chopped

1/3 cup chopped fresh parsley


Position a rack in the bottom third of the oven, and put a heavy-duty rimmed baking sheet on the rack. Heat the oven to 500°F.

In a medium bowl, toss the potatoes with 3 Tbs. of the oil and the salt and cayenne. Carefully spread the potatoes in a single layer on the preheated baking sheet. Roast, loosening and turning the potatoes with a metal spatula after 15 minutes, until tender and golden, 20 to 25 minutes total.

Meanwhile, pat the shrimp dry with paper towels. In a medium bowl, toss them with the remaining 1 Tbs. oil, the lemon zest, a pinch of salt, and 2 to 3 grinds of pepper.

Stir the prosciutto and garlic into the potatoes and continue to roast for another 5 minutes. Push the potatoes to one side of the pan and add the shrimp to the empty side. Spread in a single layer and roast until the shrimp curl and are just cooked through, about 5 minutes. Sprinkle with the parsley, stir everything together, and serve immediately.



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