Greek Shrimp with Tomatoes and Potatoes

JWU College of Culinary Arts

Minimum internal temperature 145°F

10 servings

Serving Size
11 ounces (311 grams)

Recipe ID

US standard
16/20 shrimp, peeled, deveined, shells reserved
4 pounds
1.8 kilograms
As needed (about 2 cups)
As needed (473 milliliters)
Olive oil
As needed
As needed
Yukon gold potatoes peeled, 1-inch (2.54-centimeter) dice
2 pounds
905 grams
Garlic cloves peeled, mashed to a purée
5 each
5 each
Salt, Kosher
To taste
To taste
Black pepper
To taste
To taste
Red pepper flakes, crushed
Plum tomatoes, monder, deseeded, cut in wedges, save any juices
2 pounds
905 grams
Oregano, fresh, washed, chopped
1 tablespoon
1 tablespoon
Scallions, chopped
¾ cup
42 grams
Dry sherry
¾ cup
177 milliliters
Feta cheese, crumbled
½ pound
225 grams
Parsley, flat-leaf, stemmed, chopped, squeezed dry
½ cup
18 grams
Lemon, cut into wedges
3 each
3 each
  1. Gather all the ingredients and equipment.
  2. To make shrimp stock, sauté the shrimp shells in olive oil over medium heat in a saucepan for about 1 to 2 minutes. Cover with water and simmer for 25 minutes. Strain and reserve.
  3. Heat a pan over medium-high heat. Add a layer of olive oil. Pat the potatoes dry and add them with the garlic and season with salt, pepper and a pinch of crushed red pepper. Sauté for 1 minute. Add shrimp stock to cover the potatoes half way, cover, and simmer until potatoes are tender. Remove potatoes and hold. Pour off any liquid left in the pan.
  4. Reheat the same pan over medium heat and coat with olive oil. Add the tomatoes and their juices. Season with salt and pepper and cook for 10 minutes. Add the oregano, scallions, and sherry. Simmer for 5 minutes. Remove from heat and hold for service.
  5. For service, heat a large pan over medium high heat. Coat with olive oil. In batches, lay in the shrimp on one side, season with salt and pepper. Turn shrimp over and ladle in enough tomato sauce to coat generously. Add some cooked potatoes and heat through, 1 to 2 minutes.
  6. Mix in some feta cheese, toss to combine and plate topped with some chopped parsley. Repeat as necessary.
  7. Serve immediately or hold hot at 135°F (57°C) or above