Photo: John Autry; Styling: Mindi Shapiro
4 servings (serving size: 1 1/2 cups)

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

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

Step 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.

Ratings & Reviews

sonora's Review

January 01, 2013
Complex and delicious, easy to make. Couldn't follow recipe exactly, though, since I was cooking for vegans, so instead of using shrimp I added two different kinds of veg sausage, one like crumbly chorizo, the other apple sage. It does take way longer for the green beans etc to cook than indicated so plan for it. Definitely will do again, and next time will use the shrimp for a non-vegan crowd.

AmyFromMA's Review

February 18, 2012
We loved it - the smoked paprika is going to be my new favorite spice I think! I agree with other comments - the cooking needs a bit more time. I'll plan for that next time. I added the onions as well and they browned and blended nicely.

Quinalty's Review

January 23, 2012

ShandelLynn's Review

August 29, 2011
We can't get enough of this one! Be sure you get the correct chorizo, and most definitely realize you will need quite a bit longer on the potatoes and green beans. You probably want to eat it all because as leftovers the sauce separates and gets greasy. But it's delicious so that shouldn't be too hard!

jmeleeS's Review

May 06, 2011
This recipe is in my rotation for spring / summer due to the fresh produce (green beans) in season needed. Be sure to use a generous amount of smoky paprika - it gives the dish a signature taste. Also, don't be afraid to use different types of sausage (doesn't have to be chorizo) - it all works out pretty well. My favorite rotation was using ground sage sausage roll (Bob Evan's) actually. The red potatoes will take more time than the recipe says to brown, but if you cut them in smaller chunks instead of halving them, you can likely speed up the cooking process. I have to say, the beer you use makes a big difference in the flavor, so choose something you really like; we have found the darker beers actually work better in this dish with the layers of flavor.

liafinney's Review

April 07, 2011
Actually had some spanish style chorizo that needed to be used...we forgot how spicy that can be! Based on other reviews, did give it more time for the potatos and green beans to cook, used white wine instead of beer, and since the shrimp were so large, used less of them. Roasted them with shells on as I prefer the flavor it imparts as well as keeping the meat a little moister. Didn't come up with much "sauce", but it sure makes a nice one dish dinner and with only 2 of us to feed, it really doesn't require an additional side dish. Will have to try the other pan roast Bittman suggested as well.

RocketMom0701's Review

October 07, 2010
Made this last night and it's definitely a keeper. A very tasty way to get in a lot of vegetables, and the colors are vibrant. The shrimp was delectable. Used 1 lb. of shrimp. Used sweet paprika plus 1/2 tsp cayenne pepper. Only thing I'll do differently next time is give the green beans longer to cook. Also, I used a 9 x 13 pan which got a little full, might try a bigger pan next time.

MECooks's Review

September 23, 2010
This one is a keeper. Took it to an outdoor pool party in celebration of Chilean independence day. I did add a teaspoon more paprika(smokey kind is key), and some extra shrimp. The potatoes and green beans took about 15 minutes longer to cook than expected, so be sure they are nearly done before adding the shrimp. Will definitely be making this again. It is also really pretty to look at.

redzipstar's Review

June 28, 2010
I made this for dinner last night, but I would definitely make it again for a special occasion. My husband said 'feel free to make this once a week.' I had fresh wax beans from our farmers' market, regular paprika & raw shrimp with the tails off - still fantastic!

karynmorse's Review

June 16, 2010
Delicious! We got the wrong chorizo (the crumbly kind) so the sausage ended up more as part of the sauce, but it still tasted amazing! Used a pound of shrimp also. Easy and relatively quick to prepare.