I keep making variations on my favorite Marcella’s recipe for artichokes baked with shrimp and cheese. Yesterday version was made with fingerling potatoes and was so good that i decided to write it down.
served with a nice carrot slaw with sliced kumquats and cayenne.
4 generous portions.
2lbs of fingerling potatoes halved lengthwise and possibly cut crosswise to make 1.5" chunks; 1 3/4lb of large shrimp peeled; 12 oz scamorza cheese coarsely grated; 3/4 cup of finely grated parmigiano; butter, good mayonnaise, thyme, rosemary
heat the oven to 400; melt butter in a large roasting pan that will hold potatoes in one tight layer, toss the potato chunks with butter, generous amount of herbs, cover with foil and bake for about 40mins; in the meantime toss shrimp with a tbs of mayo and a handful of finely chopped herbs and leave to marinade adding salt toward the end; increase the temp to 425 uncover the pan with potatoes, remove herb springs, and bake for additional 5mins until ready and start to get crusty. Top potatoes with shrimp, then a layer of scamorza evenly, and sprinkle with parmigiano. Bake for about 8-10mins.
