In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Garlicky shrimp tapas and Spanish potato salad with black olives
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories
2 Servings, 440 Calories/Serving
20 Minutes
When it comes to Spanish tapas, this seafood dish is an Andalusian favorite. We use wild-caught shrimp and let them sizzle away in extra virgin olive oil, chile flakes, and enough garlic to scare the vampires off.
In your bag
- ¾ pound organic red or gold new potatoes
- 1 organic celery rib
- ¼ cup cooked quartered artichoke hearts
- 1 ounce sliced pitted black olives
- Sunbasket sherry vinaigrette base (sherry vinegar - whole grain mustard)
- 1 or 2 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 1 teaspoon sweet paprika
- 1 teaspoon red chile flakes (optional)
Nutrition per serving
Calories 440, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 440mg (19% DV), Total Carb. 39g (14% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 20g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook the potatoes
- Scrub the potatoes. Cut the potatoes crosswise into ½-inch slices.
In a large sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until just tender, 4 to 6 minutes. Drain and let cool slightly. Meanwhile, start preparing the rest of the meal.
2
Prep and assemble the remaining salad ingredients
- Thinly slice the celery.
- Coarsely chop the artichoke hearts.
In a large bowl, toss together the celery, artichokes, olives, sherry vinaigrette base, and 1 to 2 tablespoons olive oil.
3
Prep and cook the shrimp
- Thinly slice the garlic.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 2 tablespoons [¼ cup] olive oil until hot but not smoking. Add the garlic and shrimp and cook, turning once, until the shrimp are firm and almost cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Stir in the paprika and as many chile flakes as you like and cook until fragrant and the shrimp are cooked through, about 30 seconds. Remove from the heat and stir in half the parsley; season to taste with salt and pepper.
4
Finish the potato salad
To the bowl with the other salad ingredients, add the cooked potatoes and toss to combine. Season to taste with salt and pepper.
Serve
Transfer the shrimp to individual bowls and spoon over any remaining oil from the pan. Arrange the potato salad alongside. Garnish with the remaining parsley and serve.
Kids Can!
- Scrub the potatoes.
- Cover the potatoes with water.
- Stir the celery, artichokes, and other ingredients.
- Strip the parsley leaves.
- Transfer the potato salad to bowls.