Ingredients Jump to Instructions ↓

  1. 2 pounds small red potatoes, quartered

  2. 2 teaspoons salt,divided and 1/2 teaspoon freshly ground black pepper

  3. 2 tablespoons olive oil

  4. 1 pound medium raw shrimp, peeled and deveined

  5. 2 cloves garlic , finely chopped

  6. 1/2 cup extravirgin olive oil

  7. 3 shallots, finely chopped

  8. 1 small bunch oregano , leaves only, finely chopped

  9. 3 tablespoons capers

  10. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander .

  2. In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.

  3. Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots , oregano, capers , lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.


Send feedback