Garlic Shrimp with Roasted Vegetables
with Greek-style cheese & baby potatoes
.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Baby potatoes
½ piece
Bell pepper
2 piece
Tomato
1 piece
Garlic
0.13 piece
Red chili pepper
⅓ sachet(s)
Dried oregano
50 g
Greek-style cheese
(Contains Milk)
80 g
Shrimp
(Contains Crustaceans)
½ piece
Onion
Not included in your delivery
½ tablespoon
[Plant-based] butter
1.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Wash the baby potatoes and cut them in half, then transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast for 30 - 40 minutes or until golden-brown, tossing halfway.
Slice the bell pepper into thin rings and dice the tomato. Crush or mince the garlic. Deseed and finely chop the red chili pepper*. Slice the onion into half rings.
*Take care, this ingredient is spicy! Use as preferred.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer in lycopene!
In a small bowl, combine the chili pepper with the oregano, a generous drizzle of olive oil and half of the garlic.
Transfer the bell pepper and tomato to an oven dish. Crumble over the Greek-style cheese and pour over the chili oil. Season with salt and pepper, then mix well to combine. Bake in the oven for 20 - 30 minutes, allowing the cheese to melt.
Shortly before serving, melt a knob of butter in a wok or deep frying pan over medium-high heat. Fry the shrimp with the onion and the rest of the garlic for 3 - 4 minutes, seasoning with salt and pepper.
Serve the shrimp with the roasted bell pepper and baby potatoes alongside.