Epworth Church Sign - 5Points

Epworth Church Sign - 5Points

29 June 2010

Smoky Spanish-Style Pan Roast - made 28 Jun '10

Shawn said "feel free to make this once a week." :-)

1 lb. small red new potatoes, halved
2 T olive oil
3/4 t salt, divided
1/2 t freshly ground black pepper, divided
3/4 lb. shrimp
1/4 lb. Spanish chorizo, thinly sliced
1 lb. green beans, trimmed
4 garlic cloves, chopped
1/2 c pilsner beer
1/2 t Spanish smoked paprika
2 red bell peppers, cut into thin strips
1/4 c fresh flat-leaf parsley leaves

1. Preheat oven to 400.

2. Combine potatoes, oil, 1/2 t salt, and 1/4 t 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 for 15 min. or until potatoes are lightly browned.

3. While potatoes cook (if necessary) peel shrimp, leaving tails intact. Devein shrimp if desired, and set aside.

4. Stir chorizo, beans, garlic, remaining 1/4 t salt and remaining 1/4 t pepper into pan. Bake at 400 for 10 min. Add beer, paprika, and bell pepper, scraping pan to loosen browned bits. Nestle shrimp into vegetable mixture. Bake at 400 for 10 min. or until potatoes and green beans are tender and shrimp are done. Sprinkle with fresh parsley leaves.

Serves 4.