Potato wedges pan with shrimp

Ingredients for 2 servings:

• 500 g potatoes
• 2 spring onions
• 200 g shrimp(s)
• 6 cocktail tomatoes
• 2 hot chili peppers, e.g. Aji amarillo
• 1 pinch of sea salt
• 2 pinches of pepper
• 6 basil leaves
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 1 clove(s) garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Boil the potatoes, let them cool, and then slice them lengthwise into wedges. In the meantime, deseed the chili peppers and chop them as finely as possible, just like the garlic clove. Slice the spring onions into rings and quarter the cherry tomatoes. Chop the basil. Heat olive oil in a pan over medium heat, add the shrimp, garlic, chili, and fennel seeds. Before the shrimp have browned, add the cooked potatoes, spring onions, and tomatoes and sauté briefly. Reduce the heat and simmer for about 3 minutes. Just before serving, season with salt and pepper, add the basil, and serve immediately. Tip: For children, I would omit the fennel and toss the whole dish with a little tomato ketchup. Add lime juice for a bit of freshness. It also tastes good cold as a salad.