Garlic Shrimp Provençal

• 200 g, thawed if frozen and patted dry — Raw peeled and deveined shrimp
• 180 g, cut into 1 cm dice — Raw baby potatoes
• 100 g, halved — Raw cherry tomatoes
• 75 g, finely diced — Raw red bell pepper
• 30 g (1 packed cup) — Raw baby spinach
• 13.5 g (1 tbsp), divided — Extra-virgin olive oil
• 5.6 g (2 tsp), finely grated — Raw garlic
• 1 g (1 tsp) — Dried oregano leaves
• 15 g (1 tbsp) — Fresh lemon juice
• 0.6 g (1/4 tsp) — Ground black pepper
• 0.75 g (1/8 tsp), divided — Fine salt

Method

1. 1Prepare the shrimp, potatoes, and producePat the shrimp very dry. Dice the potatoes and pepper, halve the tomatoes.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Grate the garlicGrate the garlic, and keep the spinach ready beside the stove.Look for: The shrimp are dry and the potatoes are in even 1 cm dice for fast cooking.Safety: Thaw frozen shrimp in the refrigerator or under cold running water, never at room temperature.
3. 3Brown the potatoesHeat 9 g olive oil in a lidded skillet over medium-high. Add the potatoes and 0.25 g salt.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Open the lid away from your face to release steam safely.
4. 4Cook for 9 minutesCook for 9 minutes, turning every 2 minutes and covering for the final 4 minutes.9 minLook for: The potato cubes are browned on several sides and tender when pierced.
5. 5Cook the pepper sauce and shrimpPush the potatoes aside, add the remaining 4.5 g oil and pepper for 2 minutes, then add tomatoes, garlic, oregano, black pepper, and remaining salt for 2 minutes.2 minLook for: Everything is evenly positioned and ready for the next action.
6. 6Add the shrimp in one layerAdd the shrimp in one layer and cook 3 to 4 minutes, turning once, to 145°F.6 min · 145°FLook for: The tomatoes are saucy, the shrimp are opaque and curled into loose C shapes, and no gray centers remain.Safety: Cook shrimp to 145°F and wash hands and utensils after contact with raw seafood.
7. 7Wilt the spinach and finishTurn off the heat, fold in the spinach for 30 seconds.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Stir in all of the lemon juiceStir in all of the lemon juice, and transfer the complete skillet portion to a shallow bowl.Look for: The spinach is wilted and the lemony pan juices lightly coat every component.Safety: Serve promptly or refrigerate within 2 hours.