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The jumbo shrimp patato

 

The jumbo shrimp patato


Ingredients:


1 pound head-on jumbo shrimp

6 tablespoon extra-virgin olive oil,

divided

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

teaspoon)


Instructions:


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


By ANDREW ZIMMERN May 2018

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

shells to buttery potatoes—is seared in olive oil to speed up the braise and intensify its

flavor. Slideshow: More Shrimp Recipes

6/13/2020 Shrimp with Potatoes and Tomatoes Recipe – Andrew Zimmern | Food & Wine

https://www.foodandwine.com/recipes/shrimp-potatoes-and-tomatoes 2/2

1/2 cup white wine

3 cups ripe cherry tomatoes (about

1 pound)

1 1/4 teaspoon kosher salt

1/4 teaspoon ground white pepper

1/2 cup torn fresh basil

garlic, cover, and cook, shaking pan often,

until edges of potatoes begin to brown, about 5

minutes. Uncover, add wine, and cook, stirring

occasionally, until liquid is nearly evaporated,

5 to 6 minutes.

Step 4

Add tomatoes, cover, and cook until tomatoes

start to split and release their juices and

potatoes are tender, about 8 minutes. Add

shrimp, and cook, turning occasionally, until

shrimp are cooked through and tomatoes are

soft, 2 to 3 minutes. Season with salt and

white pepper; stir in basil. Divide among 4

shallow bowls, drizzle with remaining 2

tablespoons oil, and serve.

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