Citrus Skillet Shrimp with Green Olives, Poblano Pepper, and Crispy Potatoes

from HelloFresh meal delivery service

submitted by Katy Lonergan
preparation time: 40 minutes

serves 6

24 ounces Yukon potatoes, sliced ¼ inch

5 tablespoons extra-virgin olive oil, divided

2 poblano peppers, halved lengthwise, cored, seeded and thinly sliced widthwise

2 medium red onions, halved, peeled and thinly sliced

4 cloves garlic, thinly sliced

2 sprigs fresh oregano, chopped

2 ounces pitted green olives, sliced

2 oranges, zested and juiced

20 ounces shrimp, cleaned, deveined

Salt and pepper, to taste

Preheat oven to 400 degrees F. Toss sliced potatoes on baking sheet with 1 tablespoon olive oil and season with salt and pepper. Spread the slices out evenly and roast for 25 minutes, flipping halfway through.

In a medium pan over medium-high heat, heat ½ tablespoon olive oil. Add the sliced poblano and cook, tossing, for about 5 minutes, until lightly charred. Add the onions and season with salt and pepper.

Cook, tossing, for about 5 minutes, until slightly softened. Add the garlic, oregano, olives, and half of the orange juice. Season with salt and pepper. Cook over medium heat for 2 to 3 minutes tossing occasionally. Set aside.

Add ½ tablespoon olive oil to a larger pan over medium heat. Season shrimp with salt and pepper. Add shrimp to the pan and cook, tossing for 2 to 3 minutes, until shrimp are pink and slightly opaque in the center. Return peppers and onions to the larger pan and add the orange zest and juice of the remaining orange. Cook, tossing for another minute or two.

Serve citrus shrimp and poblano peppers with the roasted potatoes on the side. Enjoy!