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"This recipe ain't for the softies!"

You know one of the hardest things for me to decide every day is what to cook. Sometimes I'll google meal ideas. Sometimes I'll just see what I have in the kitchen and create a masterpiece. I did that with this brunch recipe today. With some jumbo shrimp, eggs, potatoes and GTAM Smoked Lemon Pepper, I was pretty sure I could only go in the right direction. This little brunch idea hit hard and was #gooderthanamug!! Here's the recipe.... oh and just a little disclaimer; there is runny yolk involved. I love it! If you don't eat runny yolk, you probably still play with action figure toys or Barbie dolls. Grow up! Happy Hump Day!

Roasted Smoked Lemon Pepper Shrimp & Potato Hash


8 Jumbo Shrimp (peeled and deveined)

4 Small Red Potatoes (cut into 1/2 inch cubes)

2 tsp Olive Oil plus more

1/4 Onion (chopped)

1 Fresh Garlic Clove (minced)

1 tsp Dried Thyme

1 Small bunch of chopped parsley

Salt, Pepper and Red Pepper Flakes to taste

GTAM Smoked Lemon Pepper


  1. Preheat oven to 400°.

  2. Heat 2 tsp olive oil in an oven safe pan (preferably cast iron) over medium heat.

  3. Just as oil starts to smoke, add chopped onion. Cook until lightly browned and translucent.

  4. Stir in cut potatoes to coat with oil and onion. (Add a drizzle of olive oil if potatoes start to stick.)

  5. Season with a pinch of salt and pepper, about a tsp of dried thyme, fresh parsley and one minced garlic clove.

  6. Stir the ingredients to combine and add another drizzle of olive oil if needed.

  7. Pop the pan in the preheated oven for about 10 minutes.

  8. While the potatoes are roasting, go ahead and generously bless the shrimp with the GTAM Smoked Lemon Pepper.

  9. Remove the pan from the oven and layer the shrimp on top of the potatoes leaving a space in the center.

  10. Dump two eggs in the center of the shrimps and add a pinch of salt, pepper and red pepper flakes. Then put the pan back in the oven.

  11. Roast for about 7 minutes or until shrimp are pink. Then set the oven to broil for an additional 3 minutes or until the eggs are white.

  12. Serve it up hot in the same pan or plate it on a warmed dish.

Note: Don't overcook the eggs! The runny yolk is the God Sauce of this dish!

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