Serves: 10-12
Recipe Spy's Notes:
This recipe was used to promote the Texas agriculture industry by the Texas Department of Agriculture. Therefore, several ingredients include the word "Texas" and can be substituted with common kitchen ingredients.
Shrimp Ingredients:
2 pounds Texas shrimp, peeled, deveined, tails removed
5 T. Texas olive oil
1/2 tsp. each salt, freshly ground black pepper and ground coriander
Potatoes Ingredients:
1 large Texas potato, peeled, cut into ¼-inch cubes
3 T. Texas olive oil
1/4 tsp. each salt, freshly ground black pepper and ground coriander
Salsa Ingredients:
2 Texas tomatoes
10 cloves of garlic, peeled
1 white onion, peeled and quartered
1/3 cup Texas pecans
2 chipotle chiles in adobo sauce
1 tsp. cinnamon
1/2 tsp. ground cloves
1 T. Texas olive oil
Juice of 1 lime
1 tsp. salt
Procedure:
Preheat oven to 350°F. Place tomatoes, garlic, white onion and pecans on a sheet pan, and roast for 30 minutes. Remove from the oven and allow to cool. Turn the oven up 375°F.
Place roasted tomatoes, garlic, onion, pecans, chipotles, cinnamon, cloves, olive oil and lime juice in a blender, along with the salt, and blend. You do not need a smooth consistency. Taste the sauce and season with more, if needed. (All of this can be done a day or two in advance.)
Put the diced potatoes in a bowl with the 3 tablespoons oil and the 1/4 teaspoons of salt, pepper and coriander; toss to coat. Pour the potatoes onto the sheet pan used earlier and roast for 20 minutes. In the meantime, put shrimp in the bowl and toss with 5 tablespoons oil and 1/2 teaspoon of salt, pepper and coriander.
After 20 minutes, carefully add the potatoes to the bowl of shrimp, stir just enough to combine. Pour this all back onto the pan and return to the oven. Cook for another 10 minutes. It’s ready when the shrimp just turns pink. Do not overcook. Remove the shrimp and potatoes from the oven and transfer to a serving bowl. Stir in the salsa. Taste and adjust the seasonings as desired.
To serve: Serve with a big green salad or slices of crusty bread.
Recipe Type: Authentic2 pounds Texas shrimp, peeled, deveined, tails removed
5 T. Texas olive oil
1/2 tsp. each salt, freshly ground black pepper and ground coriander
Potatoes Ingredients:
1 large Texas potato, peeled, cut into ¼-inch cubes
3 T. Texas olive oil
1/4 tsp. each salt, freshly ground black pepper and ground coriander
Salsa Ingredients:
2 Texas tomatoes
10 cloves of garlic, peeled
1 white onion, peeled and quartered
1/3 cup Texas pecans
2 chipotle chiles in adobo sauce
1 tsp. cinnamon
1/2 tsp. ground cloves
1 T. Texas olive oil
Juice of 1 lime
1 tsp. salt
Procedure:
Preheat oven to 350°F. Place tomatoes, garlic, white onion and pecans on a sheet pan, and roast for 30 minutes. Remove from the oven and allow to cool. Turn the oven up 375°F.
Place roasted tomatoes, garlic, onion, pecans, chipotles, cinnamon, cloves, olive oil and lime juice in a blender, along with the salt, and blend. You do not need a smooth consistency. Taste the sauce and season with more, if needed. (All of this can be done a day or two in advance.)
Put the diced potatoes in a bowl with the 3 tablespoons oil and the 1/4 teaspoons of salt, pepper and coriander; toss to coat. Pour the potatoes onto the sheet pan used earlier and roast for 20 minutes. In the meantime, put shrimp in the bowl and toss with 5 tablespoons oil and 1/2 teaspoon of salt, pepper and coriander.
After 20 minutes, carefully add the potatoes to the bowl of shrimp, stir just enough to combine. Pour this all back onto the pan and return to the oven. Cook for another 10 minutes. It’s ready when the shrimp just turns pink. Do not overcook. Remove the shrimp and potatoes from the oven and transfer to a serving bowl. Stir in the salsa. Taste and adjust the seasonings as desired.
To serve: Serve with a big green salad or slices of crusty bread.
Recipe Author: Chef Michael H. Flores
Chef's Background: Graduate of the Culinary Institute of America, New York, 2003
Cookbook Author: "My Family, My Friends, My Food"
Specializes in Eclectic Mexican and Continental cuisine
Original Photograph By: Tracey Maurer Photography
Photograph Retouched By: Recipe Spy
Source: http://www.gotexan.org/Portals/1/doc/pdf/publications/oliveoil_recipe_final.pdf