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Smokey Spanish pan roast

September 6, 2011
By DICK MAY - Catch 'em and Cook 'em , Pine Island Eagle


1 lb. small red new potatoes - halved

2 tbsp. olive oil

3/4 tsp. salt - divided

1/2 tsp. freshly ground black pepper - divided

3/4 lb. unpeeled large shrimp

1/4 lb. Spanish chorizo - thinly sliced

1 lb. green beans - trimmed

4 garlic cloves - chopped

1/2 cup beer

1/2 tsp. smoked paprika

2 red bell pepper - cut into thin strips

1/4 cup fresh flat-leaf parsley

How to:

Preheat oven to 400 degrees. Combine potatoes, oil, 1/2 tsp. salt and 1/4 tsp. black pepper in a large roasting pan, tossing well to coat potatoes. Arrange potatoes in a single layer, cut side down in pan. Bake at 400 degrees for 15 minutes or until potatoes are lightly browned. While potatoes cook, peel shrimp, leaving tails intact. Devein shrimp and set aside. Stir chorizo, green beans, garlic, remaining 1/4 tsp. salt and remaining 1/ tsp. black pepper into pan. Bake at 400 degrees for 10 minutes. Add beer, paprika and bell pepper, scraping pan to loosen browned bits. Nestle shrimp into vegetable mixture and bake for 10 minutes or until potatoes and green beans are tender and shrimp are done. Sprinkle with parsley leaves.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick's Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.



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