About the Recipe
Ingredients
Raw Shrimp - 1 pound
Oleavia Thyme Extra Virgin Olive Oil - 1/4 cup
Garlic Powder - 1/2 tbsp
Onion Powder - 1/2 tbsp
Chili flakes - 1/2 tbsp
Lemon Juice - 2 T
Oleavia Extra Virgin Olive Oil - 6 T
Baby Potatoes - 1 pound
Shallots, minced - 1/4 cup
Garlic Cloves, minced - 2
Cherry Tomatoes - 1 cup
Roasted Red Peppers, sliced 1/3 cup
Kalamata Olives - 1/3 cup
White wine - 1/4 cup
Vegetable broth - 1 cup ( more as needed)
Preparation
Step 1
Mix 1/4 c Oleavia Thyme Extra Virgin Olive Oil, garlic powder, onion powder, chili flakes, lemon juice, and salt and pepper to taste, add raw shrimp, and allow to marinate for 15-30 minutes.
Step 2
Heat large pan over high heat, add 3 T Oleavia Extra Virgin Olive Oil and sear baby potatoes until golden brown. Reduce heat to medium and add shallots and garlic. Cook until fragrant.
Step 3
Add Cherry tomatoes, roasted red peppers, olives, white wine, and vegetable broth, and simmer until potatoes are fully cooked and the sauce is thickened. Season with salt and pepper to taste, and set aside.
Step 4
Heat a large pan over high heat and add 3 T Oleavia Extra Virgin Olive Oil. Add shrimp and sear on both sides, reduce heat, and cook until shrimp is cooked through. Serve on top of the cooked potato mixture. Drizzle with thyme extra virgin olive oil.