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The Jumbo Shrimp with Potatoes and Tomatoes

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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.

 

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See also  CAJUN SHRIMP SCAMPI
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