1 pound head-on jumbo shrimp
6 tablespoon extra-virgin olive oil,
2 medium shallots, minced (about
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
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