Jumbo Shrimp with Potatoes and Tomatoes

Jumbo Shrimp with Potatoes and Tomatoes

Introduction

This Jumbo Shrimp with Potatoes and Tomatoes is a vibrant, flavorful dish that brings together the sweetness of ripe cherry tomatoes, tender baby Yukon Gold potatoes, and succulent jumbo shrimp. The subtle heat from serrano chile and the fragrant aroma of fresh basil make this a perfect dish for a light but satisfying dinner. It’s inspired by coastal flavors and brings a touch of Mediterranean charm to your table. Quick to prepare yet impressive in presentation, it’s ideal for a weeknight meal or entertaining guests.

Ingredients

• 1 pound (450 g) head-on jumbo shrimp
• 6 tablespoons (90 ml) extra-virgin olive oil, divided
• 2 medium shallots, minced (about 1/3 cup)
• 1 ½ teaspoons seeded, minced serrano chile (about 1 medium)
• 2 teaspoons dried oregano
• 13 oz (370 g) baby Yukon Gold potatoes, quartered (about 2 cups)
• 1 garlic clove, thinly sliced (about 1 teaspoon)
• ½ cup (120 ml) white wine
• 3 cups (about 450 g) ripe cherry tomatoes
• 1 ¼ teaspoons kosher salt
• ¼ teaspoon ground white pepper
• ½ cup fresh basil leaves, torn

Instructions