​

​

3 pounds petite red potatoes, scrubbed and halved (quartered if extra large)

4 tablespoons olive oil

6 cloves garlic, minced

1½ teaspoons kosher salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried basil

⅓ cup cheddar cheese 

2 tablespoons unsalted butter, cut into small cubes

2 tablespoons minced fresh parsley

1 bunch of green onions

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.
Transfer the potatoes to a sheet/cast iron pan and spread out into 1 layer. 
Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. And cheese and green onions 
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

        Shrimp 

8 tablespoons (1 stick) unsalted butter, divided

1 1/2 pounds medium shrimp, peeled and deveined

Old Bay, to taste

5 cloves garlic, minced

1/4 cup chicken stock

Juice of 1 lemon, or more, to taste

2 tablespoons chopped fresh parsley leaves

1 bunch of green onion 
Melt 2 tablespoons butter in a large skillet over medium high heat.

Add shrimp, Old Bay, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

Stir in shrimp and gently toss to combine.

Place on top of Potatoes