I love a good shrimp recipe and we will most definitely be eating this one again. I used baby Yukon Gold potatoes; I find them to be my go to potato. The prosciutto comes from Volpi's on the Hill in Saint Louis. I really like using local ingredients whenever I can. I would have used my own parsley, but for whatever reason, it won’t grow. My basil and rosemary grow, but I digress. I have often roasted shrimp with salt and pepper and olive oil, but I have never added lemon zest when I roast. It added a very nice summery flavor. I just love roasted shrimp and this is a great addition to my roasted shrimp recipe file.
Shrimp Roasted with Potatoes & Prosciutto
Fine Cooking Magazine, January 2008
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
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.