Smoky Spanish-Style Pan Roast

Smoky Spanish-Style Pan Roast Recipe
Photo: John Autry; Styling: Mindi Shapiro

Recipe from

Cooking Light

Nutritional Information

Calories 392
Fat 15.5 g
Satfat 3.8 g
Monofat 8.5 g
Polyfat 2.4 g
Protein 28 g
Carbohydrate 36.6 g
Fiber 7.7 g
Cholesterol 129 mg
Iron 4 mg
Sodium 590 mg
Calcium 127 mg

Ingredients

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

Preparation

1. Preheat oven to 400°.

2. Combine potatoes, oil, 1/2 teaspoon salt, and 1/4 teaspoon 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 minutes or until potatoes are lightly browned.

3. While potatoes cook, peel shrimp, leaving tails intact. Devein shrimp, if desired. Set shrimp aside.

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

Note:

Mark Bittman,

June 2010
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