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"The belly rules the mind."--Spanish Proverb

Smokey Spanish-Style Pan Roast Recipe

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This recipe for Smokey Spanish-Style Pan Roast is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 lbs. small red new potatoes, halved
2 T olive oil
3/4 tsp. salt, divided
1/2 tsp freshly ground black pepper, divided
1-1/2 lbs. large shrimp, peeled
1 lb. green beans, trimmed
4 garlic cloves, chopped
1/2 cup pilsner beer
1/2 tsp. Spanish smoked paprika
2 red bell peppers, cut into thin strips
3/4 lb. zucchini, cut into 1/2" chunks
1/4 cup fresh flat-leaf parsley, chopped
Directions:
Directions:
Preheat oven to 400º.

Combine potatoes, oil, 1/2 tsp. salt and 1/4 tsp. pepper in a large roasting pan, tossing well to coat potatoes. Arrange potatoes in a single layer, cut side down, in pan. Bake for 15 minutes or until potatoes are lightly browned.

Stir in green beans, garlic, remaining 1/4 tsp. salt and 1/4 tsp. pepper into pan. Bake for 10 minutes.

Add beer, paprika, bell pepper and zucchini, scraping pan to loosen browned bits. Bake for 5 minutes.

Add shrimp into vegetable mixture. Bake for 10 minutes or until vegetables are tender and shrimp are done. Sprinkle with fresh parsley leaves.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Adapted from a Cooking Light recipe.

 

 

 

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