Shrimp with Potatoes and Tomatoes



Step 1

Using a cuttermake a 1/ 4- inchdeep cut along the reverse of each shrimp shell from head to tailLeave shell and head completeUsing a small moistened paper kerchief and a shearing cutterremove and discard the tone. Pat shrimp dry, and set away.
Step 2

Heat1/4 mug oil painting in a veritably large skillet over medium– high until shimmering and veritably hotAdd shrimp, and sear until shells are scorched, about 1 nanosecond. Transfer shrimp to a plate.
Step 3

Reduce heat to mediumAdd shallots, chile, and oregano, and sauté until shallots are sizzlingabout 30 seconds. Add potatoes and garlic, cover, and cookshaking visage frequently, until edges of potatoes begin to brown, about 5 twinklesUncoveradd wine, and cookstirring sometimes, until liquid is nearly faded, 5 to 6 twinkles.
Step 4

Add tomatoes, cover, and cook until tomatoes start to resolve and release their authorities and potatoes are tenderabout 8 twinklesAdd shrimp, and cookturning sometimes, until shrimp are cooked through and tomatoes are soft, 2 to 3 twinkles. Season with swab and white pepper; stir in basil. Divide among 4 shallow coliseumsmizzle with remaining 2 soupspoons oil painting, and serve.





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