Shrimp with Potatoes and Tomatoes

Shrimp with Potatoes and Tomatoes

This simple, seasonal seafood dish comes from Mamma Agata’s, a culinary school on Italy’s Amalfi Coast. Before the liquid is added, each element—from the shrimp in their shells to buttery potatoes—is seared in olive oil to speed up the braise and intensify its flavor.



  • 1 pound head-on jumbo shrimp


  • 6 tablespoon extra-virgin olive oil, divided


  • 2 medium shallots, minced (about 1/3 cup)


  • 1 1/2 teaspoon seeded minced serrano chile (about 1 medium)


  • 2 teaspoons dried oregano


  • 13 ounces baby Yukon Gold potatoes, quartered (about 2 cups)


  • 1 garlic clove, thinly sliced (about 1 teaspoon)


  • 1/2 cup white wine


  • 3 cups ripe cherry tomatoes (about 1 pound)


  • 1 1/4 teaspoon kosher salt


  • 1/4 teaspoon ground white pepper


  • 1/2 cup torn fresh basil
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