Ingredients:
- 1 lb jumbo shrimp
- 6 tablespoons of extra virgin olive oil,
- divider
- 2 medium shallots, minced (approx 1/3 cup)
- 1 1/2 teaspoons minced
- serrano chile (about 1 medium)
- 2 teaspoons of dried thyme
- 13 oz Baby Yukon Gold
- Potatoes, cut into quarters (about 2 cups)
- 1 garlic clove, thinly sliced (about 1 small spoon)
Directions:
Step 1 :
- Using a knife, make cuts about 1/4 inch deep The back of each shrimp shell from head to toe Tail. Leave the shell and head intact. using a file a wet paper towel and a paring knife, Remove and discard the vein. dried shrimp, and set aside.
Step 2 :
- Heat 1/4 cup oil in a very large skillet Medium-High until sparkling and very hot. Add the shrimp and stir-fry until the crust is burnt. about 1 minute. Transfer shrimp to a plate.
Step 3 :
- Reduce heat to medium. Add shallots, chile, and thyme, and fry until it becomes shallots Whiz, about 30 seconds. Add potatoes and Shrimp with potatoes and tomatoes.
Enjoy !
