Print Friendly, PDF & Email


  • 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)

Bakery Style Brownie

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 of 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,
oregano, and sauté until shallots are
sizzling for about 30 seconds. Add potatoes and
Shrimp with Potatoes and Tomatoes



By KhaliL

Leave a Reply

Your email address will not be published. Required fields are marked *