NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 medium russet potato

0.5 medium red bell pepper

0.25 medium yellow onion

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Scrub the russet potato and dice into small 1/2-inch cubes for even cooking.

• 2

  Heat 0.5 tbsp of extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the diced potatoes and yellow onions to the skillet, cooking for 8 to 10 minutes while stirring occasionally until the potatoes are golden brown and tender.

• 4

  Stir in the diced red bell pepper and continue to cook for another 3 minutes until softened.

• 5

  Remove the potato and pepper hash from the pan and set aside on a warm plate.

• 6

  In the same skillet, add the remaining 0.5 tbsp of olive oil and the peeled shrimp.

• 7

  Season the shrimp immediately with the smoked paprika, sea salt, black pepper, and minced garlic.

• 8

  Sear the shrimp for approximately 2 minutes per side until they are pink, opaque, and slightly curled.

• 9

  Return the golden hash to the pan, drizzle with fresh lemon juice, and toss everything together to combine the flavors.

• 10

  Garnish with freshly chopped parsley and serve immediately while hot.