Ingredients:
°6 tablespoons extra virgin olive oil,divided
°1 pound jumbo shrimp
°2 medium leeks, chopped (about1/3 cup)
°1 1/2 teaspoon chopped
°serrano chile (about 1 medium)
°2 teaspoons dried thyme
°13oz Baby Yukon Gold°Potatoes, cut into quarters (about 2 cups)
°1 garlic clove, thinly sliced (about 1small spoon)
Directions:
Step 1Using a knife, make a cut 1/4 inch deep alongEvery shrimp shell appeared from head toTail. Leave the cochlea and head intact. using filewet paper towel and paring knife,Remove and discard the vein. dry pat shrimp,and set aside.
Step 2 Heat 1/4 cup of oil in a very large frying panMedium-high to shimmering & very hot.Add shrimp and saute until the skin burns.About 1 minute. Transfer shrimp to a plate.Step 3Reduce heat medium.
Add shallots, chile,and thyme, and fry until shallots becomeSizzling, about 30 seconds. Adding potatoes &Shrimp with potatoes & tomatoes Before adding liquid, each ingredient – from shrimp in their Potato peels filled with butter – burn in olive oil to speed up and intensify the roasting processflavor.
Slideshow: More shrimp recipes1/2 cup white wine3 c ripe cherry tomatoes (about1 pound)1 1/4 tsp salt1/4 teaspoon ground white pepper1/2 cup shredded fresh basilgarlic, cover, cook, shaking pan often,until the edges of the potatoes begin to turn brown, about 5Minutes.
Uncover, add wine and cook while stirringOccasionally, until the liquid has almost evaporated,From 5 to 6 minutes.
Step 4Adding tomatoes, covering & cook to tomatoesbegin to split & release their juices &Potatoes are soft, for 8 minutes.
Addshrimp, and cook, stirring occasionally, untilShrimp and tomato are cookedSoft, 2 to 3 minutes. seasoning with salt &white pepper; Stirring in basil. divide by 4Shallow bowls, drizzle with remaining 2spoons of oil, and serve.
Enjoy !
