The Jumbo Shrimp with Potatoes and Tomatoes


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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