Jumbo Shrimp with Potatoes and Tomatoes

Jumbo Shrimp with Potatoes and Tomatoes

Succulent shrimp sautéed with tender potatoes, cherry tomatoes, and fresh basil

Introduction

Jumbo Shrimp with Potatoes and Tomatoes is a vibrant and flavorful dish that brings together plump shrimp, tender baby potatoes, and juicy cherry tomatoes in a fragrant garlic and herb sauce. Perfect for a weeknight dinner or a special occasion, this recipe is quick to prepare yet feels elegant on the plate. The combination of seared shrimp, roasted vegetables, and fresh basil makes every bite bright, hearty, and memorable.

Ingredients

• 1 lb (450 g) head-on jumbo shrimp
• 6 tablespoons (90 ml) extra-virgin olive oil, divided
• 2 medium shallots, minced (about 1/3 cup / 50 g)
• 1 1/2 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)
• 1/2 cup (120 ml) white wine
• 3 cups (450 g) ripe cherry tomatoes
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon ground white pepper
• 1/2 cup torn fresh basil

Instructions