- 12 shrimp (3 per person)
- 1/2 cup scallions
Peel shrimp and reserve shells for sauce.
Clean and devein shrimp and reserve.
In a hot sauté pan bring olive oil to smoking point.
Add Yukon potatoes, 2 cloves of garlic and season with salt and pepper and roast in 350 degree oven.
Turn potatoes so as to brown on all sides.
When potatoes are golden brown and delicious (DG & B), set aside.
In the same pan add 1 tbsp.
whole butter and sauté shrimp until half-cooked.
Add red onion, red and yellow pepper and cook until tender.
Season with salt and pepper.
Add potatoes to shrimp and vegetable pan.
Finish with scallions and parsley chiffonade.