Christmas potatoes and shrimps

The Christmas  potatoes and shrimps are perfect  as a starter as well as  goes well with rice  or toasted bread as a side dish .Instead of serving roasted potatoes we also add some prawns and buttered peanuts . Do not forget to serve potatoes and shrimp with buttered peanuts .

If you like use almonds instead of  peanuts .It will be more richer than  this dish with buttered peanuts.

preparation time ; 1 hour and 30 minutes

 servings: 4  

 4 potatoes (not too big)

 2 cinnamon sticks

 4 small star anise

 8 tablespoons olive oil

 4  tablespoons sherry (medium dry) ,white wine or vinegar

salt

 aluminum foil for wrapping the potatoes

 4    king prawns , use 8 if mini

 20 g butter

 6o g shallots

 2 cloves of garlic

 4 stems of rosemary or parsley

 pepper

 1 tbsp lemon juice

 1 tbsp  vinegar

20 g flaked  peanuts

100 g butter

The raw potatoes are used unpeeled, so brush them thoroughly and prick them all around with a fork so that the aromas of the spices can  insert  in. Halve the two cinnamon sticks.

Preheat the oven to 180 ° (top and bottom heat).

Sprinkle four pieces of aluminum foil with plenty of salt,  arrange a potato, ½ cinnamon stick, 1 star anise, two tablespoons of olive oil and  tablespoon of sherry and seal to small packages. Cook the potatoes on a baking tray on the 2 nd shelf from the bottom for 70-80 minutes at the set 18o degrees .

First roast the peanuts in a pan without fat until they are golden brown. Put  the peanuts on a plate, melt 1oo g butter in the pan and mix the peanuts into it. Season with a little salt.

Set aside and keep warm.

 Sear the shrimp tails with the shells in a pan with a little oil briefly and vigorously on both sides. Meanwhile, finely dice the shallots. Cut the garlic into slices.

 Take the fried prawns (the ones with the skin we left whole) out of the pan and set aside.

 Heat the remaining butter in the pan already in use, sauté the shallots and the garlic in it over medium heat for 2 minutes until translucent. Add rosemary or parsley and fry too.

 Add the unpeeled and fried prawns to the shallots and garlic, season with salt, pepper,  vinegar and lemon juice and cook in a few minutes. Remove the rosemary or parsley stems.

 When the potatoes are tender, take them out of the oven, unwrap them, cut them crosswise and gently push the peel apart.

Arrange with shrimp on a plate , drizzle with 2 tablespoons of the  buttered peanuts .

Serve the remaining  buttered    peanuts.