Ingredients Seafood Shellfish Shrimp with Potatoes and Tomatoes 5.0 (1) 1 Review This simple, seasonal seafood dish comes from Mamma Agata’s, a culinary school on Italy’s Amalfi Coast. Before the liquid is added, each element—from the shrimp in their shells to buttery potatoes—is seared in olive oil to speed up the braise and intensify its flavor. Slideshow: More Shrimp Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. Food & Wine's Editorial Guidelines Updated on May 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 40 mins Yield: 4 Ingredients 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 Directions 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. 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. 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 occasionally, 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. Rate it Print