Roasted Shrimp, Potatoes & Peppers

40 min 4 servings

Ingredients

• 4 cups potatoes chopped
• 1 onion peeled and sliced
• 3 tablespoons olive oil (2 tablespoons for potatoes and reserve 1 tablespoon for shrimp and peppers)
• 3 teaspoons creole seasoning (or seasoning of choice)
• 1-2 bell peppers chopped (red or green or combination)
• 12 oz shrimp peeled & deveined

Directions

1. Preheat oven to 425 degrees F
2. Chop potatoes into 1.5-inch sections. keep them all the same size so they cook evenly. Dry very well with a paper towel (this will help potatoes crisp).
3. In a large bowl, add chopped potatoes, 2 tablespoons olive oil, onions, & 2 teaspoons creole seasoning.
4. Place seasoned potatoes and onion on a lined sheet pan in a single layer, being careful not to overlap potatoes.
5. Bake potatoes and onions for 20 minutes and then stir gently. Place back in the oven to continue baking.
6. In the meantime, dry shrimp well. Set aside. Chop your bell peppers.
7. Toss your shrimp, bell peppers, 1 tablespoon olive oil & 1 teaspoon creole seasoning. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
8. Remove from oven and test to make sure your potatoes are fork tender and your shrimp are nice and pink, and no longer translucent.

Feel free to add any spices or herbs you desire to this recipe