Roasted Shrimp with Old Bay Seasoning and Smashed Potatoes

I found a can of Old Bay Seasoning languishing in the back of my cupboard. Using Flying Olive Gremolata EVOO

made this fast and easy dish that much more delicious! Barb L.

Serves: 3-4


1 ½ lbs medium Yukon gold potatoes, quartered

Kosher salt and freshly ground black pepper

4 Tbsp Flying Olive Gremolata, Garlic, or a mild-medium Single Varietal of Choice Extra Virgin Olive Oil, more for drizzling, if desired

1 ½ lbs large peeled and deveined shrimp

1 ½ tsp Old Bay Seasoning, divided

6 cloves garlic, sliced (you may want to reduce this amount if using Garlic EVOO)

1 cup frozen corn, thawed

½ cup fresh Italian parsley leaves, roughly chopped

½ cup dry white wine

Paprika, if desired


Heat the oven to 425 degrees F.

Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil. Add 1 tsp salt and reduce the heat to a simmer until the potatoes are just tender, about 15-18 minutes.

Reserve ½ cup of the potato cooking liquid, drain the potatoes and return them to the pot. Mash with 2 Tbsp Flying Olive Extra Virgin Olive Oil of Choice, ¼ tsp each salt and pepper, and 2 Tbsp of the reserved cooking liquid, adding more liquid if necessary.

While the potatoes are cooking, in a large baking dish, toss the shrimp with the remaining 2 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice and 1 tsp of Old Bay Seasoning. Add the garlic, corn, parsley, and wine and toss to combine. Sprinkle the remaining ½ tsp of Old Bay Seasoning over the shrimp mixture.

Roast the shrimp until they are opaque throughout, 12-15 minutes. Serve with the smashed potatoes drizzled with additional EVOO and a sprinkle of paprika.

Inspired by a recipe in Woman’s Day Magazine

Submitted by Barb L