The Jumbo Shrimp with Potatoes and Tomatoes

 

The most important consumers and exporters of shrimp around the world:

Shrimp trade continues to flourish at the global level, with its annual production approaching about 6 million tons, of which about 3.5 million tons are produced from ocean and sea waters, in addition to 2.4 million tons from fish farms.

China is the largest producer of shrimp in the world, followed by Indonesia, Thailand, India, Vietnam and Ecuador. While Thailand ranks first in the world in exporting shrimp, followed by India, Ecuador, Indonesia and Denmark.

In terms of countries importing shrimp, Japan and the United States of America are the largest importers of shrimp in the world, while Spain is the largest European importer of shrimp, followed by France and the United Kingdom.

Here some benefits of shrimp you have to know

THE BENEFITS OF SHRIMP

1- Losing weight and maintaining it

2- Visual health

3- Bone stabilization

4 - Brain health and mood enhancement

5 - Prevents cancer

6- Skin protection

7 - Shrimp helps prevent heart disease

8 - Women's health

9 - Contains antioxidants that prevent infections in the body

10- Rich in fatty acids

Shrimp nutritional value

The table shows the nutritional value contained in 100 grams of shrimp, which provides the benefits of shrimp in the following:

• Calories: 84
• Fat: 0.2g
• Sodium: 94.4mg
• Carbohydrates: 0.2g
• Fiber: 0g
• Sugars: 0g
• Protein: 20.4g
• Phosphorus: 201mg
• Vitamin B12: 1.4mcg
• Selenium: 31.8mcg
• Vitamin A: 52.1mcg
• Choline: 86.8mg
• Vitamin E: 1.4mg
• Folate: 15.1mcg

Benefits of Shrimp! 

• Shrimp is rich in minerals, such as zinc and selenium, which regulate vital processes and chemical reactions in the body by activating enzymes.
• The minerals in shrimp strengthen the immune system and boost energy.
• Shrimp is rich in antioxidants that are known to be resistant to cancerous diseases, especially prostate, lung, colon and rectal cancer.
• Shrimp activates metabolism in the body.
• Shrimp is rich in vitamin A and vitamin B12, which are vitamins that promote circulation and red blood cells, and are good for nerve health.
• Shrimp is one of the protein foods that help lose weight because of its work on satiety, and it is low in calories.
• Shrimp is a rich source of vitamin D, which is an important vitamin for overall health.
• Shrimp is a source of natural iodine, which regulates the functioning and activity of the thyroid gland.
• The multivitamins in shrimp improve the health of the skin and complexion.
• The omega-3 and minerals in shrimp are important for maintaining a healthy heart.
• Phosphorous in shrimp enhances sexual ability in men and women.

Active Time      N/A

Total Time        40 MIN

Yield                  Serves : 4

You’ll Need to make it 

• 1 pound head-on jumbo shrimp. 
• 6 tablespoon extra-virgin olive oil, divided. 
• 2 medium shallots, minced (about 1/3 cup). 
• 1 1/2 teaspoon seeded minced serrano chile (about 1 medium). 
• 2 teaspoons dried oregano. 
• 13 ounces baby Yukon Gold potatoes, quartered (about 2 cups). 
• 1 garlic clove, thinly sliced (about 1 teaspoon). 
• 1/2 cup white wine 3 cups ripe cherry tomatoes (about 1 pound). 
• 1 1/4 teaspoon kosher salt. 
• 1/4 teaspoon ground white pepper. 
• 1/2 cup torn fresh basil. 

How to Make It

• Step 1    

Using a knife, make a 1/4-inch-deep cut along the back of each shrimp shell from head to tail. Leave shell and head intact. Using a small moistened paper towel and a paring knife, remove and discard the vein. Pat shrimp dry, and set aside.

• Step 2    

Heat 1/4 cup oil in a very large skillet over medium-high until shimmering and very hot. Add shrimp, and sear until shells are scorched, about 1 minute. Transfer shrimp to a plate.

• Step 3    

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.

• Step 4    

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.