Jumbo Shrimp with Potatoes and Tomatoes

Instructions

1. Using a knife, make a 1/4-inch-deep cut along the back of each shrimp from head to tail. Leave shell and head intact. Remove and discard the vein. Pat shrimp dry and set aside.
2. Heat 1/4 cup (60 ml) olive oil in a very large skillet over medium-high heat until shimmering. Add shrimp and sear until shells are lightly charred, about 1 minute. Transfer shrimp to a plate.
3. Reduce heat to medium. Add shallots, serrano chile, and oregano. Sauté for about 30 seconds until fragrant.
4. Add potatoes and garlic, cover, and cook, shaking the pan occasionally, until the edges of potatoes start to brown, about 5 minutes.
5. Uncover, add white wine, and cook, stirring occasionally, until the liquid is nearly evaporated, about 5–6 minutes.
6. Add cherry tomatoes, cover, and cook until tomatoes start to split and release their juices and potatoes are tender, about 8 minutes.
7. Add shrimp back to the pan and cook, turning occasionally, until shrimp are cooked through and tomatoes are soft, 2–3 minutes. Season with salt and white pepper; stir in fresh basil.
8. Divide among 4 shallow bowls, drizzle with the remaining 2 tablespoons (30 ml) olive oil, and serve immediately.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Medium

Variations & Substitutions

• Substitute serrano chile with red pepper flakes for a milder spice.
• Use fingerling potatoes or small red potatoes if Yukon Golds are unavailable.
• Add a splash of lemon juice for extra brightness.
• Swap basil for fresh parsley if preferred.

Serving Suggestions