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🍽️ Crispy Potatoes with Shrimp

316 kcal · 30 min · 4 servings

Ingredients

• 600 g cooked potatoes (from the day before)
• 2 spring onions
• 500 g cherry tomatoes (red and yellow)
• 400 g shrimp (peeled and deveined)
• 4 tbsp rapeseed oil
• 1 tsp pink peppercorns
• salt
• pepper (from the mill)
• basil (for garnishing)

Instructions

1. 1. Peel the potatoes and cut them in half lengthwise.
2. 2. Wash the spring onions, trim the ends, and slice them into thin rings.
3. 3. Wash the tomatoes and cut them in half.
4. 4. Rinse the shrimp briefly and pat them dry with kitchen paper.
5. 5. Heat 2 tablespoons of oil in a large hot pan.
6. 6. Place the potato halves in the pan with the cut side facing down.
7. 7. Fry the potatoes for 1 to 2 minutes until crispy.
8. 8. Turn the potatoes and fry them lightly brown on all sides.
9. 9. Fry the peppercorns briefly as well.
10. 10. Remove the potatoes from the pan and add the remaining oil.
11. 11. Fry the shrimp for 1 to 2 minutes.
12. 12. Add the tomatoes and spring onions and fry everything for approx. 1 minute.
13. 13. Return the potatoes to the pan and mix everything well.
14. 14. Season the dish generously with salt and pepper.
15. 15. Sprinkle the dish with basil and serve.

Nutrition per serving

• kcal: 316
• Protein: 23 g · Fett/Fat: 12 g · Carbs: 28 g