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)
INSTRUCTIONS
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
By ANDREW ZIMMERN May 2018
This simple, seasonal seafood dish comes from Mamma Agata’s, a culinary school on
Italy’s Amalfi Coast. Before the liquid is added, each element—from the shrimp in their
shells to buttery potatoes—is seared in olive oil to speed up the braise and intensify its
flavor. Slideshow: More Shrimp Recipes
6/13/2020 Shrimp with Potatoes and Tomatoes Recipe – Andrew Zimmern | Food & Wine
https://www.foodandwine.com/recipes/shrimp-potatoes-and-tomatoes 2/2
1/2 cup white wine
3 cups ripe cherry tomatoes (about
1 pound)
1 1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 cup torn fresh basil
garlic, cover, and cook, shaking pan often,
until edges of potatoes begin to brown, about 5
minutes. Uncover, add wine, and cook, stirring
occasionally, until liquid is nearly evaporated,
5 to 6 minutes.
Step 4
Add tomatoes, cover, and cook until tomatoes
start to split and release their juices and
potatoes are tender, about 8 minutes. Add
shrimp, and cook, turning occasionally, until
shrimp are cooked through and tomatoes are
soft, 2 to 3 minutes. Season with salt and
white pepper; stir in basil. Divide among 4
shallow bowls, drizzle with remaining 2
tablespoons oil, and serve.