Shrimp with Potatoes
and Tomatoes
TOTAL 40 MIN; SERVES 4The cooks at Mamma
Agata’s—a famed culinary
school on the Amalfi Coast—
shared this recipe for pristine
seafood in a white wine braise.1 lb. head-on jumbo
shrimp
6 Tbsp. extra-virgin olive
oil, divided
2 medium shallots,
minced
1 1 / 2 tsp. seeded minced
serrano chile
2 tsp. dried oregano
13 oz. baby Yukon Gold
potatoes, quartered
1 garlic clove, thinly
sliced(^1) / 2 cup white wine
3 cups ripe cherry
tomatoes
1 1 / 4 tsp. kosher salt
(^1) / 4 tsp. ground white
pepper
(^1) / 2 cup torn basil
THE FOOD
OF THE AMALFI
COAST IS
REPRESENTATIVE
OF THE IDEALS
OF ITALIAN FOOD:
IT’S SEASONAL,
SIMPLE, AND
MICROREGIONAL.
»
- Using a knife, make a
(^1) / 4 -inch-deep cut along the
back of each shrimp shell
from head to tail. Leave shell
and head intact. Using a small
moistened paper towel and a
paring knife, remove and
discard the vein. Pat shrimp
dry and set aside.
- Heat^1 / 4 cup oil in a very
large skillet over medium-
high until shimmering and
very hot. Add shrimp, and
sear until shells are scorched,
about 1 minute. Transfer
shrimp to a plate.
3. Reduce heat to medium.
Add shallots, chile, and
oregano, and sauté until
shallots are sizzling, about
30 seconds. Add potatoes
and garlic, cover, and cook,
shaking pan often, until
edges of potatoes begin to
brown, about 5 minutes.
Uncover, add wine, and cook,
stirring occasionally, until
liquid is nearly evaporated,
5 to 6 minutes.
4. Add tomatoes, cover, and
cook until tomatoes start to
split and release their juices
and potatoes are tender,
about 8 minutes. Add shrimp,
and cook, turning occasion-
ally, until shrimp are cooked
through and tomatoes are
soft, 2 to 3 minutes. Season
with salt and white pepper;
stir in basil. Divide among 4
shallow bowls, drizzle with
remaining 2 tablespoons oil,
and serve —ANDREW ZIMMERN
WINE Rich, earthy Falanghina:
2016 Terredora di Paolo.