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🍽️ Honey Shrimp on Crispy Potatoes with Tomato-Lime Butter

444 kcal · 30 min · 4 servings

Honey Shrimp on Crispy Potatoes with Tomato-Lime Butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thaw the shrimp overnight in the refrigerator. Take the butter out of the fridge so it becomes soft.
  2. 2. Peel one shallot and dice it finely. Place the shallot cubes in a small bowl. Add 70 g of soft butter and 1 tablespoon of tomato paste. Wash the lime. Grate some zest using a fine grater. Squeeze out the juice. Add about 1 teaspoon of lime zest and 2 teaspoons of juice to the bowl. Season generously with salt and pepper. Whisk everything until creamy.
  3. 3. Bring 500 ml of salted water to a boil in a pot. Peel the potatoes. Cut them into approx. 1 cm cubes. Boil the potato cubes in the salted water for approx. 8 minutes until al dente. Drain the water. Let the potatoes drain well.
  4. 4. Roast the potato cubes either in 2 tablespoons of olive oil on the raclette grill plate or in the air fryer at 200 °C for approx. 15 minutes until golden brown. Turn the cubes several times during this process. Season them with salt and pepper.
  5. 5. Peel the shrimp. Pat them dry. Whisk 3 tablespoons of olive oil, 2 tablespoons of honey, some salt, and pepper in a bowl. Add the shrimp and mix well. Sear the shrimp either directly on the raclette grill or in a hot large pan for approx. 1–2 minutes on all sides.
  6. 6. Fill each ramekin with a layer of roasted potato cubes. Place 3 seared shrimp on top. Distribute the tomato-lime butter in small dollops over the shrimp. Broil the ramekins in the raclette until the butter sizzles slightly and the surface shines golden. Enjoy your meal!

Nutrition per serving