Ktbnkr's profile page
Recipes
Shrimp Roasted with Potatoes & Prosciutto
By ktbnkr
Courtesy Fine Cooking Magazine - January 2008 A simple one pan meal that is as satisfying as it is pretty
- 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
- 2 large cloves garlic, chopped
- 1/3 cup chopped fresh parsley