People tend to love nostalgia and even food media gets caught up in it and loses focus that the food changes with the people but the roots stay the same.
Transfer shrimp to a plate.. Reduce heat to medium.Add shallots, chile, and oregano, and sauté until shallots are sizzling, about 30 seconds.
Add potatoes and garlic, cover, and cook, shaking pan often, until edges of potatoes begin to brown, about 5 minutes.Uncover, add wine, and cook, stirring occasionally, until liquid is nearly evaporated, 5 to 6 minutes.. Add tomatoes, cover, and cook until tomatoes start to split and release their juices and potatoes are tender, about 8 minutes.Add shrimp, and cook, turning occasionally, until shrimp are cooked through and tomatoes are soft, 2 to 3 minutes.
Season with salt and white pepper; stir in basil.Divide among 4 shallow bowls, drizzle with remaining 2 tablespoons oil, and serve..
shrimp, peeled and deveined.
unsalted butter, cut into 1/8-inch pieces.Roast Chicken with Rosemary and Lemon.
Lemon zest and rosemary placed in the cavity of the bird permeate the meat as it cooks and give a subtle Mediterranean accent to the pan juices.. Get the Recipe.Achieve a crispy skin on the stovetop and then finish this whole branzino that's stuffed with lemon and rosemary in the oven.
Steve Corry makes an easy compound butter — which melts on the fish to become a sauce — with wild Tunisian mountain capers, although any caper will work.. Get the Recipe.Roast Chicken with Salsa Verde and Roasted Lemons.
(Editor: Portable Door Locks)