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)
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