Main Course SpanishBaconShrimpPotatoBell PepperOlivesParmesanAlmond

Spanish Shrimp and Potato Skillet

Name: Spanish Shrimp and Potato Skillet
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 slices bacon; 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion; 1 tablespoon olive oil; 1 medium red bell pepper, chopped; 2 teaspoons minced fresh garlic; 1.5 teaspoons sweet Hungarian paprika; 1.5 teaspoons ground cumin; 1 teaspoon kosher salt; 0.5 teaspoon pepper; 1.25 lbs medium peeled and deveined shrimp; 0.5 cup dry sherry; 0.25 cup low sodium chicken broth; 2 tablespoons unsalted butter; 0.25 cup sliced pimiento-stuffed green olives; 0.33 cup whole roasted salted almond (Marcona almonds preferred); 4 tablespoons minced flat leaf parsley, divided; 0.75 cup freshly grated manchego cheese (or substitute Parmesan)

No ratings yet — be the first!

Contains:DairyShellfishTree Nut

High FODMAPTriggers: Garlic, Onion, Almonds or hazelnuts, Stock or broth

Fructans · GOS

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

Directions

1
In a large oven-safe skillet, that has a cover, cook bacon over medium heat to desired crispness. Remove to paper towels to drain. Leave a thin layer of bacon drippings in the pan, pour off any excess.
2
Add potatoes to reserved bacon drippings, keeping over medium heat. Cover pan and cook for 12-15 minutes, or until browned and tender, stirring every 3-4 minutes.
3
Meanwhile, heat olive oil in another large skillet over medium high heat. Add bell pepper and sauté for 4 minutes. Add garlic and sauté for 2 additional minutes.
4
Meanwhile combine paprika, cumin, salt and pepper in a large zip-top plastic bag. Add shrimp and shake to coat evenly.
5
Add shrimp to pepper mixture and saute for 2 minutes. Add Sherry and broth, and cook until reduced by about half, and shrimp is cooked thru, about 3 minutes. Remove from heat and stir in butter until melted.
6
Stir shrimp mixture into potatoes. Stir in olives, almonds and half of the minced parsley. Sprinkle cheese atop and place skillet in the oven for 2-3 minutes to melt the cheese.
7
Remove from the oven and sprinkle with the remaining parsley. Serves 4.

Diets

Fits as written

Gluten-free
Egg-free
Low-carb
High-protein

Works with easy swaps

Dairy-free (2)

unsalted butter → plant-based butter
freshly grated manchego cheese → dairy-free cheese (or crumbled firm tofu for feta or ricotta)

Nut-free (1)

whole roasted salted almond → sunflower or pumpkin seeds

Low FODMAP (3)

(20 ounce) package Simply Potatoes Diced Potatoes with Onion → green tops of scallions or chives
minced fresh garlic → garlic-infused olive oil
low sodium chicken broth → garlic- and onion-free stock

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.