Gambas & Country Potatoes
very easy
90 mins
90 mins
Ingredients
- 1 kg Potatoes
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Cayenne pepper, sea salt
- 1 TEASPOON tr. Herbs of Provence
- 6 TABLESPOONS Olive oil
- 1 TABLESPOON Lemon juice
- 500 g raw shrimps (without head, with shell; fresh or frozen)
- 300 g Fresh cream
- 2-3 TABLESPOONS Tomato ketchup
- 2 TEASPOONS Horseradish (glass)
- 7-10 Tbsp salt, chili powder, pepper
- 1 Garlic clove
- baking paper
Directions
- 1
Preheat the oven for the potatoes (electric cooker: 175 °C/circulating air: 150 °C/gas: level 3). Wash the potatoes, clean or peel the skin with a vegetable brush. Cut the potatoes into slices.
- 2
For the seasoning mix, mix 1 tablespoon paprika, 1⁄2 tsp cayenne pepper, 2 tsp sea salt and 1 tsp herbs of Provence. Mix 4 tablespoons oil, lemon juice and 1 tablespoon seasoning mixture. Add potatoes and mix. Bake on a baking tray in the oven for about 30 minutes.
- 3
Turning now and then.
- 4
Defrost frozen shrimps. For the dip, mix crème fraîche, ketchup and horseradish. Season to taste with salt and chilli. 3-4 minutes before the end of the baking time, drizzle the potatoes with the rest of the seasoning oil and turn.
- 5
Peel prawns, except for the tail fin. Make a longitudinal incision in the back and remove the dark intestine. Wash the shrimps and dab them dry. Peel garlic and chop very finely.
- 6
Heat 2 tablespoons of oil in a large frying pan. Fry the prawns and garlic for 3-4 minutes, turning them over. Season with salt and pepper. Serve with dip and potatoes.
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