You know when I first started cooking, if I didn’t have an ingredient in a recipe, I didn’t make that recipe. As I’ve evolved (and I would like to think that I have evolved), I’ve grown more comfortable with making substitutions, omissions, and even radical changes. I am much more confident in my ability to second guess a recipe, and while there have been some less than stellar results, there really haven’t been any failures.
Such was the case with this recipe, Grilled Shrimp with Lemony Potato Salad. I’m not sure what I was searching for when I found it, maybe shrimp or maybe potatoes. It looked good and more importantly, now that school is back in session, it looked easy and complete. Only two probs…one – I had no asparagus, and two – it was 100 degrees outside (yes, 100 exactly) and there was no way I was firing up the grill. But with my new-found evolved confidence, I fostered ahead, subbing green beans for the asparagus and roasting the shrimp instead of grilling.
This was everything I wanted it to be. Quick and easy, complete and tasty. The potato salad taken back to utter simplicity was nice. It was not the best potato salad, but it was perfectly fine for a quick weeknight meal. The green beans were good, I think asparagus would have been better, but to keep it real, I use what is in season now and right now I have more green beans then I know what to do with! Oh, and by the way, the shrimp was fantastic. Tossing the shrimp with the olive oil, Old Bay seasoning and roasting it makes for a mighty tasty shrimp!
Grilled (or not) Shrimp with Lemony Potato Salad
From Real Simple (adapted for roasting not grilling)
Preheat oven to 450.
Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
In a medium bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives and toss to combine.
In a bowl, toss the green beans with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
Spread the green beans out on a cookie sheet and roast for 20 minutes. Remove the cookie sheet, scoot the green beans over and spread the shrimp out. Roast for 10 more minutes or until shrimp is just barely pink. Serve the shrimp and green beans with the potato salad.
This will be my entry for Two For Tuesdays!