Plump and tender shrimp, sauteed in chili flakes and garlic served with creamy yellow potatoes that have been tossed in basil pesto.
1.5 lbs. (680g) Yellow Potatoes, cut in quarters
6 cups (1440ml) Cold Water
2 teaspoons (4g) Sea Salt
5 each (25g) Garlic Cloves, peeled
½ each Lemon
6 ounces (170g) Prepared Basil Pesto
1 lbs. (453g) 21/25 Jumbo Shrimp, peeled and deveined
1 Tablespoon (15ml) Olive Oil
½ teaspoon (1g) Crushed Red Chili Flakes
3 each (15g) Garlic Cloves, peeled and sliced thin
¼ cup (8g) Fresh Basil Leaves, picked
¼ cup (4g) Parmesan Cheese, grated
Prep Time: 10min | Cook Time: 25min
To prepare the potatoes, place the potatoes in a large pot and cover with water. To the water add the salt, garlic cloves, and lemon. Place the pot over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook the potatoes for 20-25 minutes or until they are fork-tender. Drain the potatoes, discard the lemon and garlic. Transfer the potatoes to a bowl and toss together with the pesto. Keep the potatoes warm until ready to serve.
To prepare the shrimp, clean the shrimp if it has not already been done. In a large nonstick pan, heat the olive oil over medium-high heat. Add the chilies and garlic. Allow the aromatics to cook for about a minute before adding the shrimp. Once cooked the shrimp will become opaque, this will take about 3-5 minutes.
To plate arrange the potatoes in the center of a serving platter. Place the shrimp around the perimeter of the potatoes and serve right away. Enjoy!
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