Ingredients:

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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. 

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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


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