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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  Amish White Bread

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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