The jumbo shrimp potato

*ingredients:

°1 pound jumbo shrimp
°6 tablespoons extra virgin olive oil,
divided
°2 medium leeks, chopped (about
1/3 cup)
°1 1/2 teaspoon chopped
°serrano chile (about 1 medium)
°2 teaspoons dried thyme
°13oz 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 a cut 1/4 inch deep along
Every shrimp shell appeared from head to
Tail. Leave the cochlea and head intact. using file
wet paper towel and paring knife,
Remove and discard the vein. dry pat shrimp,
and set aside.
Step 2
Heat 1/4 cup of oil in a very large frying pan
Medium-high to shimmering & very hot.
Add shrimp and saute until the skin burns.
About 1 minute. Transfer shrimp to a plate.
Step 3
Reduce heat medium. Add shallots, chile,
and thyme, and fry until shallots become
Sizzling, about 30 seconds. Adding potatoes &
Shrimp with potatoes & tomatoes
Before adding liquid, each ingredient – from shrimp in their

Potato peels filled with butter – burn in olive oil to speed up and intensify the roasting process
flavor. Slideshow: More shrimp recipes
1/2 cup white wine
3 c ripe cherry tomatoes (about
1 pound)
1 1/4 tsp salt
1/4 teaspoon ground white pepper
1/2 cup shredded fresh basil
garlic, cover, cook, shaking pan often,
until the edges of the potatoes begin to turn brown, about 5
Minutes. Uncover, add wine and cook while stirring
Occasionally, until the liquid has almost evaporated,
From 5 to 6 minutes.
Step 4
Adding tomatoes, covering & cook to tomatoes
begin to split & release their juices &
Potatoes are soft, for 8 minutes. Add
shrimp, and cook, stirring occasionally, until
Shrimp and tomato are cooked
Soft, 2 to 3 minutes. seasoning with salt &
white pepper; Stirring in basil. divide by 4
Shallow bowls, drizzle with remaining 2
spoons of oil, and serve.