This perfect dish for two comes together quickly. Sofrito, a sauce packed with peppers and tomatoes, is a perfect foil to the roasted potatoes. If you like things a bit spicy, add a piece of seeded jalapeño pepper to the food processor.
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2013
Ingredients
Method
In bowl, toss together potatoes, oil, salt and pepper. Overlapping slices, layer in greased 8-inch (2 L) square baking dish. Bake in 400ºF (200ºC) oven until slices begin to brown at edges, about 30 minutes.Meanwhile, in food processor, pulse together red pepper, Cubanelle pepper, onion, cilantro, lime juice, garlic and hot pepper flakes until finely chopped, 6 to 8 times. Strain and transfer to bowl; stir in tomatoes.
Spread half of the tomato mixture over browned potatoes. Arrange shrimp in single layer over top; top with remaining tomato mixture. Bake until shrimp are pink, about 15 minutes.
Nutritional facts Per serving: about
- Sodium 600 mg
- Sugars 9 g
- Protein 46 g
- Calories 423.0
- Total fat 6 g
- Potassium 1542 mg
- Cholesterol 302 mg
- Saturated fat 1 g
- Total carbohydrate 45 g
%RDI
- Iron 49.0
- Folate 33.0
- Calcium 14.0
- Vitamin A 38.0
- Vitamin C 312.0
