Camarao Jumbo Grelhado A Matozinhos Recipe
Grilled Jumbo Shrimp in Seafood Reduction w/ Crispy Spanish Potatoes and Tossed Salad
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Ingredients
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Seafood Reduction
Grilled Jumbo Shrimp
Crispy Spanish Potatoes
Tossed Salad
Method
Seafood Reduction
- 1
- 2
Add Liquid Ingredients
Pour in the white wine and fish stock. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the mixture reduces by half.
- 3
Grilled Jumbo Shrimp
- 4
- 5
Crispy Spanish Potatoes
- 6
Prepare the Potatoes
Preheat the oven to 425°F (220°C). In a bowl, toss the halved baby potatoes with olive oil, salt, and smoked paprika.
- 7
Roast the Potatoes
Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, turning them halfway through, until they are golden and crispy.
- 8
Garnish
Remove from the oven and sprinkle with chopped parsley before serving.
Tossed Salad
- 9
Prepare the Salad
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- 10
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad and toss to combine.
