*ingredients:
°1 pound jumbo shrimp
°6 tablespoons extra virgin olive oil,
divided
°2 medium leeks, minced (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).
level 1
Using a blade, make a deep cut 1/4 inch long
Back every shrimp shell to head to
Leave the peel and head in one piece. tap a little
wet paper towel and peeling blade,
Eliminate the vein and get rid of it. clear shrimp,
Also, put it aside.
The second phase
Heat 1/4 cup of oil in a very large skillet
Medium-high until shimmering and exceptionally hot.
Add the shrimp and stir until the skin is burnt.
About 1 moment. Transfer the shrimp to a plate.
Stage 3
Reduce the temperature to medium. Add shallots, chile,
Also, thyme, and fry until it becomes shallot
Whiz, about 30 seconds. Adding potatoes &
Shrimp with potatoes & tomatoes
This straightforward, fish-based dish comes from Mamma Agata, a culinary school in
Italy’s Amalfi Coast. Before adding the liquid, each ingredient of the shrimp in their
Rich Potato Peels – Burnt with olive oil to speed up the roast and increase its power
flavor.
com/plans/shrimp-potatoes-and-tomatoes 2/2
1/2 cup white wine
3 cups ready-made cherry tomatoes (about
1 pound)
1 1/4 teaspoon legit salt
1/4 teaspoon ground white pepper
1/2 cup shredded fresh basil
garlic, cover, cook, shaking the dish regularly,
until the edges of the potatoes begin to turn brown, about 5
Minutes. Uncover, add wine, cook and mix
Every now and then, until the liquid almost disappears,
From 5 to 6 minutes.
The fourth stage
Add tomatoes, cover and cook until tomatoes
Begin to separate and deliver their juices and
Potatoes are thin, about 8 minutes. Add
Shrimp, cook, stirring occasionally, until
Shrimp and tomato are cooked
Flour, 2 to 3 minutes. season with salt and
white pepper; Mix the basil. split between 4
Shallow dishes, sprinkle with stay 2
spoons of oil, and serve.
Enjoy |
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