4 oz small white or red creamer potatoes, cut into 1/2-inch wedges
1 tbsp fresh oregano, chopped
1/4 tsp fine sea salt
1/4 tsp ground black pepper
1 tbsp Italian parsley, chopped, divided
8 oz raw shrimp
1 cup frozen artichoke hearts, thawed (about 1/2 8-oz pkg)
INSTRUCTIONS:
In a medium (3- to 4-quart) saucepan over medium, warm oil. Add onion and cook, stirring occasionally, until almost translucent, 1 1/2 to 2 minutes. Add garlic and cook for 1 minute.
Add tomatoes, broth, potatoes, oregano, salt, pepper and 1/2 of parsley. Bring to a boil over high heat; reduce heat to low to maintain a simmer, cover and cook, stirring occasionally, until potatoes are almost tender, 4 to 6 minutes.
Add shrimp and artichoke hearts, and return to a simmer. Cover and cook, stirring occasionally, until shrimp is barely opaque, 2 to 3 minutes. Serve garnished with remaining parsley.
Creamer potatoes are simply potatoes that are harvested earlier on, before they mature. This allows for small and tender potatoes that are generally higher in moisture and less starchy than their fully grown cousins.
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