*ingredients
°1 lb jumbo shrimp
°6 tablespoons of extra virgin olive oil,
divider
°2 medium shallots, minced (approx 1/3 cup)
°1 1/2 teaspoons minced
°serrano chile (about 1 medium)
°2 teaspoons of dried thyme
°13 oz Baby Yukon Gold
°Potatoes, cut into quarters (about 2 cups)
°1 garlic clove, thinly sliced (about 1 small spoon)
*Directions
Step 1
Using a knife, make cuts about 1/4 inch deep
The back of each shrimp shell from head to toe
Tail. Leave the shell and head intact. using a file
a wet paper towel and a paring knife,
Remove and discard the vein. dried shrimp,
and set aside.
Step 2
Heat 1/4 cup oil in a very large skillet
Medium-High until sparkling and very hot.
Add the shrimp and stir-fry until the crust is burnt.
about 1 minute. Transfer shrimp to a plate.
Step 3
Reduce heat to medium. Add shallots, chile,
and thyme, and fry until it becomes shallots
Whiz, about 30 seconds. Add potatoes and
Shrimp with potatoes and tomatoes
Enjoy !
