Jumbo Shrimp with Potatoes and Tomatoes

Instructions

1. Using a knife, make a ¼-inch-deep cut along the back of each shrimp shell from head to tail, leaving the shell and head intact. Remove and discard the vein with a moistened paper towel and paring knife. Pat shrimp dry and set aside.
2. Heat ¼ cup (60 ml) of olive oil in a very large skillet over medium-high heat until shimmering. Add the 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, sautéing for about 30 seconds until fragrant.
4. Add the quartered potatoes and sliced garlic, cover, and cook, shaking the pan occasionally, until the edges of the potatoes begin to brown, about 5 minutes.
5. Uncover and add the white wine. Cook, stirring occasionally, until the liquid nearly evaporates, 5–6 minutes.
6. Add the cherry tomatoes, cover, and cook until the tomatoes start to split and release their juices and potatoes are tender, about 8 minutes.
7. Return the shrimp to the pan and cook, turning occasionally, until the shrimp are fully cooked and tomatoes are soft, 2–3 minutes.
8. Season with kosher salt and white pepper, then stir in the torn basil leaves.
9. Divide the dish 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: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Medium

Variations & Substitutions

• Swap jumbo shrimp for large prawns or scallops.
• Use red or yellow fingerling potatoes instead of Yukon Gold.
• Add a splash of lemon juice for extra brightness.
• Substitute cherry tomatoes with grape tomatoes or roasted red peppers for different flavor profiles.

Serving Suggestions