Jumbo Shrimp with Potatoes and Tomatoes

Ingredients

• 1 lb jumbo shrimp, peeled and deveined
• 2 cups baby potatoes, halved (or quartered if large)
• 1 can (14 oz) diced tomatoes (with juices)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup chicken broth (or white wine)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Cook the Potatoes:

• In a large pot, bring salted water to a boil. Add the baby potatoes and cook for about 10-12 minutes, or until tender. Drain and set aside.

1. Sauté Aromatics:

• In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds.

1. Add Tomatoes and Spices:

• Stir in the diced tomatoes (with juices), paprika, oregano, red pepper flakes, salt, and pepper. Bring the mixture to a simmer.

1. Combine Everything:

• Add the cooked potatoes and chicken broth (or white wine) to the skillet. Stir to combine, letting it simmer for about 5 minutes to meld the flavors.

1. Cook the Shrimp:

• Add the jumbo shrimp to the skillet. Cook for about 3-5 minutes, or until the shrimp are pink and opaque.

1. Serve:

• Remove from heat and garnish with fresh parsley. Serve with lemon wedges on the side.

Tips

• Serve this dish with crusty bread or over rice to soak up the delicious sauce.
• Feel free to add other vegetables, like bell peppers or zucchini, for added flavor and nutrition.

Enjoy your Jumbo Shrimp with Potatoes and Tomatoes!