NEW: Patatas Bravas With Spiced Shrimp

Recipe Directions

1. Crack open the lid on the container of potatoes (a) and drain out the water. Place the potatoes in a saucepot. Add cold water until the potatoes are covered with water. Put the pot on the stove over medium-high heat. Bring up to a simmer and then turn the heat to medium or medium-low to maintain a simmer. Cook for 6-8 minutes or until tender, then drain the water with a strainer.
2. Place the cooked potatoes into a mixing bowl. Season with a pinch of salt & pepper. Allow the potatoes to cool in the refrigerator for 5-10 minutes.
3. When the potatoes have cooled, pour the flour with paprika & herbs (b) over the potatoes. Toss with your hands or a spoon until the potatoes are coated with flour.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add enough oil to coat the bottom of the pan plus a little extra. Place the flour-coated potatoes in the pan. Saute for 2 minutes, stirring occasionally.
5. After 2 minutes, add the leeks, tomatoes and poblanos (c) to the pan. Season with a pinch of salt and pepper. Cook the potatoes and vegetables for another 2 minutes, stirring occasionally.
6. While the potatoes and vegetables are cooking, cut open the package of shrimp (d) and place on a plate lined with paper towel to drain some of the liquid from the shrimp. Season the shrimp with a light pinch of salt and pepper. Use tongs to add the shrimp to the pan with the potatoes and vegetables, and nestle them down until each shrimp is touching the bottom of the pan. (If the pan looks dry, add more oil).
7. Cook the shrimp for 90 seconds, then turn them over with tongs and cook for another 90 seconds, or until the shrimp are white and slightly curled. (If you are preparing 4+ servings, add 30 seconds to each side).
8. Remove the pan from the heat and add the arugula (e) to the pan. Gently mix with a wooden spoon to combine all of the ingredients together.
9. Spoon tomato & pepper jam (f) on one side of your serving plate. Spoon the roasted garlic aioli (g) on the other side of your serving plate. Add the shrimp and patatas bravas mixture on top of the sauces. Sprinkle manchego cheese (h) over everything.