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The jumbo shrimp patato

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1 pound head-on jumbo shrimp
6 tablespoon extra-virgin olive oil,
2 medium shallots, minced (about
1/3 cup)
1 1/2 teaspoon seeded minced
serrano chile (about 1 medium)
2 teaspoons dried oregano
13 ounces baby Yukon Gold
potatoes, quartered (about 2 cups)
1 garlic clove, thinly sliced (about 1

How to Make It

Step 1
Using a knife, make a 1/4-inch-deep cut along
the back of each shrimp shell from head to
tail. Leave shell and head intact. Using a small
moistened paper towel and a paring knife,
remove and discard the vein. Pat shrimp dry,
and set aside.
Step 2
Heat 1/4 cup oil in a very large skillet over
medium-high until shimmering and very hot.
Add shrimp, and sear until shells are scorched,
about 1 minute. Transfer shrimp to a plate.
Step 3
Reduce heat to medium. Add shallots, chile,
and oregano, and sauté until shallots are
sizzling, about 30 seconds. Add potatoes and
Shrimp with Potatoes and Tomatoes

See also  No-Bake Strawberry Cream Pie

This simple, seasonal seafood dish comes from Mamma Agata’s, a culinary school on
Italy’s Amalfi Coast. Before the liquid is added, each element—from the shrimp in their

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