Shrimp with Roasted Potatoes and Kale

My friend Chelsea made this dish (which is a Blue Apron recipe) during the early days of the pandemic. It looked so good I figured I'd try recreating it myself. 

 

I'm always looking for new ways to make shrimp and this bowl was perfect. In fact, the method for roasting the potatoes is how I roast potatoes now. The high heat crisps up the outside while keeping the inside of the potato nice and soft.

Shrimp with Roasted Potatoes and Kale
Modified from Blue Apron

1/4 cup mayo
1/4 teaspoon cayenne pepper
salt and pepper
1½ lbs Yukon Gold potatoes, washed and cut into bite-size pieces
1/4 teaspoon EACH paprika, ground mustard, garlic powder onion powder
1 bunch kale, stems removed and leaves roughly chopped
4 tablespoons butter
2 lbs shrimp
2 cloves garlic, peeled and minced
1 tablespoon white wine vinegar

Preheat the oven to 450°F. Combine the mayonnaise and cayenne pepper; season with salt and pepper to taste

Place the potatoes on a sheet pan, drizzle with olive oil and season with salt, pepper, and the smoky spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the potatoes roast, heat 1 tablespoon of olive oil on medium-high in a large skillet until hot. Add the chopped kale and 3/4 cup of water; season with salt and pepper. Loosely cover the pan and cook, stirring occasionally, 8 to 10 minutes, or until the kale has wilted and the water has cooked off. Transfer to a plate. Wipe out the pan.

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan that you cooked the kale, heat half the butter on medium-high until melted. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic, remaining butter, cooked kale, and vinegar. Cook 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Turn off the heat. 

Serve the cooked shrimp and kale with the roasted potatoes. Top the potatoes with the seasoned mayonnaise.