Tuesday, May 17, 2005

Shrimp with Scallions and Crispy Potatoes

Shrimp with Scallions and Crispy Potatoes (Adapted from Everyday Food)

2 tablespoons plus 1 teaspoon olive oil, divided
1 pound russet potatoes, cut into 1/2" cubes
2 scallions, white and green parts separated and thinly sliced
1 pound large peeled and deveined shrimp
2 teaspoons curry powder
salt and fresh ground black pepper

In a large skillet, heat 2 tablespoons oil over medium-high. Stir in potatoes - cook, tossing occasionally, until the potatoes are crispy and cooked through, about 12 to 14 minutes. Stir in the whites from the sliced scallions and cook for 1 minute. Scoop mixture onto a plate.

Add remaining teaspoon oil to the skillet. Add shrimp and season with curry powder - cook, stirring occasionally, until the shrimp are cooked through, about 2 to 3 minutes. Slide potatoes and scallion whites back into the skillet - season with salt and pepper and toss everything together to heat through. Remove from the heat and serve with a scattering of the sliced scallions greens on top.

Makes about 4 servings.

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