Blistered Potatoes with Shrimp and Cilantro Pesto

Happy rainy Sunday! What better on a Sunday morning than brunch? Brunch is definitely, probably, for sure my most favorite meal. It combines all my favorite things: friends, coffee, cocktails, eggs and carbs. Best things ever! This recipe is where Southern meets Tex-Mex and can be good for breakfast, lunch or dinner, but is best for brunch!

Blistered Potaotes with Shrimp and Cilantro Pesto_Natalie Paramore 4

I made these potatoes and shrimp for a quick brunch with my family a few weeks ago. This is kind of my take on shrimp and grits. I love the slightly charred taste the blistered potatoes add, and course the spicy kick from the jalapeno in the pesto. Plus, the pesto is super fresh and balances the heaviness of the potatoes. Simple but delicious recipe, best of all it is a pretty quick one to make. I love cooking brunch for a group, but anything that takes too long usually doesn’t go over well because everyone is so hungry and the food needs to happen…fast.

Blistered Potaotes with Shrimp and Cilantro Pesto_Natalie Paramore 3

Family time meant no step by step photos, but hopefully you can get it from this regular recipe.

You’ll need:

½ lb shrimp with tails

2 cups quartered red potatoes

1 bunch cilantro

1 tablespoon minced garlic

1 jalapeno

4 tablespoons olive oil

1 teaspoon kosher salt

2 ounces fresh lemon juice

For the Cilantro Pesto:

Wash and pat dry the cilantro. Give it a rough chop. Mince 2-3 cloves of garlic, about one tablespoon. In a food processor, combine cilantro, garlic, salt and lemon juice with two tablespoons of olive oil. Puree until smooth. Add additional olive oil one teaspoon at a time as needed to puree.

For the shrimp:

In a pan, sauté shrimp with one tablespoon olive oil and one teaspoon salt. Saute over medium heat until pink, about 3-4 minutes. Toss with one ounce fresh squeezed lemon juice.

In a separate pan, toss quartered red potatoes with one tablespoon olive oil over high heat. Blistering the potatoes slightly, stir frequently so that they do not burn. Do this for 1-2 minutes. Lower heat to medium, continually stirring potatoes until cooked through, about 5 more minutes.

Plate potatoes, top with shrimp. Drizzle with pesto and serve. Add additional lemon juice and salt to taste.

Blistered Potaotes with Shrimp and Cilantro Pesto_Natalie Paramore 5 Blistered Potaotes with Shrimp and Cilantro Pesto_Natalie Paramore 2

What are your favorite dishes for brunch?

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