Scoop™ Plus Grey Colander

Felt like having some potatoes and shrimp yesterday, so I made this Shrimpy Potatoes. I remember the first time I cooked this back in my college life in San Francisco. I was working full time while going to school at night. When I didn’t have any class, that’s when I had time to cook. I needed to make something quick and simple yet filling type of dishes. This dish was one of them. 𝗦𝗛𝗥𝗜𝗠𝗣𝗬 𝗣𝗢𝗧𝗔𝗧𝗢𝗘𝗦 Iɴɢʀᴇᴅɪᴇɴᴛs: 6 russet potatoes 1 tsp sea salt Canola Oil for deep frying 1/2 lb of shrimp 2 tbsp olive oil 3 pcs of garlic 6 tbsp of tomato ketchup Iɴsᴛʀᴜᴄᴛɪᴏɴs: 1. Peel the potatoes and cut into 1.5 cm cubes. Add the sea salt then mix them together. 2. Prepare a frying pan with canola oil. Wait until it heats up, turn to the lowest heat, put in the marinated potatoes. This technique helps preventing the oil splashes. 3. Once all the potatoes are in the frying pan, turn the flame up to the highest one. 4. When the potatoes are nicely fried, strain the oil out and put on the plate covered with paper towel. The paper towel will help absorb all the excess oil. 5. Mince the garlic and slit each shrimp down to the tail. When you slit thr shrimp this way, it will curl up when it’s cooked. 6. Prepare your sautee pan then add in the olive oil. 7. When the olive oil in your pan is heated, put in the minced garlic. Sauté until it turn golden yellow. Put in the shrimps and continue to sauté until the shrimps are cooked. You will see some natural juices coming out of the shrimp. 8. Put in the tomato ketchup into the shrimp and continue stirring. 9. Lastly, pour in the fried potatoes and mix them until all all sauces equally covered both shrimps and potatoes. Enjoy! Tɪᴘs: 1. For a healthier version, you may replace the deep frying with air frying. 2. If you like it spicy, add some of your favorite chili sauce. #ShrimpyPotatoes #EstherTanudjajaRecipe