For ➋handfull basil, chopped
125 g cherry tomatoes, halved
⅓ lime, juiced
10 cl sour cream
250 g unpeeled North Sea shrimps @ room temperature
2 big potatoes, unpeeled* & washed
½ kg coarse salt
olive oil
pepper
Preheat the oven to 180 ° C.
Put the coarse salt in a thick layer on an oven plate.
Wash and dry the potatoes. Place the potatoes on the salt layer. Cook them cook in the oven for about 30-45 m.*
Meanwhile, peel the shrimps.
Remove the potatoes from the oven.
Heat a generous amount of olive oil in a (stew) pan over a low heat. Do not let the oil get too hot. Halve the baked potatoes and spoon out the mash.
Put the potatoes in the pan with oil and crush it with a fork. Make sure the potatoes do not bake. Season with pepper and add the sour cream, lime juice and possibly a small splash of water.
Stir the cherry tomatoes and the chopped basil leaves in the potatoes just before serving.
Divide the potatoes over the plates. Sprinkle the shrimps over the potatoes.
Put the coarse salt in a thick layer on an oven plate.
Wash and dry the potatoes. Place the potatoes on the salt layer. Cook them cook in the oven for about 30-45 m.*
Meanwhile, peel the shrimps.
Remove the potatoes from the oven.
Heat a generous amount of olive oil in a (stew) pan over a low heat. Do not let the oil get too hot. Halve the baked potatoes and spoon out the mash.
Put the potatoes in the pan with oil and crush it with a fork. Make sure the potatoes do not bake. Season with pepper and add the sour cream, lime juice and possibly a small splash of water.
Stir the cherry tomatoes and the chopped basil leaves in the potatoes just before serving.
Divide the potatoes over the plates. Sprinkle the shrimps over the potatoes.
*Or just cook or steam the (peeled) potatoes until soft with a bite in a traditional way.
**Or slice a coeur de boeuf tomato. Sprinkle with olive, salt & pepper.
This is a summery variation on a classic Flemish dish smeus.
