In order to bring you the best organic produce, some ingredients may differ from those depicted.
Garlicky shrimp tapas and Spanish potato salad with black olives
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, <600 Calories
2 Servings, 450 Calories/Serving
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 gold or red new potatoes
- 1 organic cucumber
- 2 tablespoons red wine vinegar
- 1 tablespoon sliced pitted black olives
- Sunbasket tomato vinaigrette base (tomatoes - lemon juice - coconut aminos - maple syrup - ground mustard - celery seeds)
- 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 tail-on jumbo shrimp
- 1 teaspoon sweet paprika
- 1 teaspoon red chile flakes (optional)
Calories 450, Total Fat 23g (29% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 280mg (12% DV), Total Carb. 44g (16% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 1g Added Sugars, 2% 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.
Wash produce before use
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.
Prep and assemble the remaining salad ingredients
- Peel the cucumber, if desired; thinly slice the cucumber.
- Set aside half the red wine vinegar for the shrimp.
In a large bowl, toss together the cucumber, olives, tomato vinaigrette base, half the red wine vinegar, and 1 to 2 tablespoons olive oil.
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 shrimp and garlic and cook, turning once, until the shrimp are firm and just 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 and the remaining red wine vinegar; season to taste with salt and pepper.
Finish the potato salad
To the bowl with the salad ingredients, add the cooked potatoes and toss to combine. Season to taste with salt and pepper.
Transfer the shrimp and potato salad to individual bowls. Garnish with the remaining parsley and serve.
- Scrub the potatoes.
- Divide the red wine vinegar.
- Stir the cucumber and other salad ingredients.
- Strip the parsley leaves.
- Transfer the potato salad to bowls.