top of page

Spicy Garlic Shrimp with Roasted Corn and Potatoes

Labor Day marks the official calendar end of summer. But, in order to hold on to these last few sun filled days, I wanted to end summer by sharing a couple of my favorite warm weather recipes in my next few posts. This one comes together quickly and with the perfect flavors of summer.

  1. Start by washing all produce, shucking the corn and peeling and deveining about 1-2 lbs of jumbo shrimp. I used wild red shrimp. EZ peel shrimp is an easier go..

  2. Pre heat the oven to 400

  3. While the oven heats bring the small red potatoes to a boil in a large pot

  4. While the potatoes parboil, mince about 6-8 cloves of garlic

  5. After about 10 minutes, the potatoes should be slightly tender

  6. Drain the potatoes, then transfer to a roasting tray along with the ears of corn

  7. Drizzle olive oil, sprinkle with salt and pepper, and add a few pats of butter, then into the oven for 25-35 minutes

  8. After about 15 minutes, heat a large pan over medium high heat and add about ¼ cup of olive oil being careful not to let it get too hot, as it will burn the garlic

  9. Add the minced garlic to the oil and let it cook for about 3-5minutes

  10. After about 2 minutes, add 2 tbsp of red chili flakes (or more, if you can handle the heat!)

  11. After about 5 minutes add the shrimp to the pan allowing it to cook for about 5 -7 minutes turning once

  12. Once the shrimp is done, serve by pouring over sliced french bread, or buttermilk biscuits with the roasted corn and potatoes on the side. Pour some of the garlic chili sauce over the corn and potatoes if desired. Enjoy!

bottom of page