Shrimp and Potatoes with Chipotle-Pecan Salsa

Don’t be fooled by the number of steps in this delicious recipe. They’re easy and some may be done a day in advance. The results of your labor will have family and friends smiling and singing your praises.

Serves 10-12 as an appetizer.


  • 2 Texas tomatoes.
  • 10 cloves of garlic, peeled.
  • 1 white onion, peeled and quartered.
  • 1/3 cup Texas pecans.
  • 2 chipotle chiles in adobo.
  • 1 teaspoon cinnamon.
  • 1/2 teaspoon ground cloves.
  • 1 tablespoon Texas olive oil.
  • Juice of 1 lime.
  • 1 teaspoon salt.
  • 1 large Texas potato, peeled, cut into 1/4-inch cubes.
  • 3 tablespoons Texas olive oil.
  • 1/4 teaspoon each salt, freshly ground black pepper, & ground coriander.
  • 2 pounds Texas shrimp, peeled, deveined, tails removed.
  • 5 tablespoons Texas olive oil.
  • 1/2 teaspoon each salt, freshly ground black pepper, & ground coriander.


  • Preheat your oven to 350oF. Place the tomatoes, garlic, white onion, and pecans on a sheet pan and roast for 30 minutes.  Remove from the oven and allow to cool. Turn the oven up to 375oF.
  • Place the roasted tomatoes, garlic, onion, pecans, chipotles, cinnamon, cloves, olive oil, and lime juice in a blender along with the salt and blend. You don’t need a smooth consistency. Taste the sauce and season it with more salt if you think it is needed  (All of this can be done a day or two in advance).
  • Put the diced potatoes in a bowl with the 3 tablespoons oil and the quarter teaspoons of salt, pepper and coriander; toss to coat. Pour the potatoes onto the sheet pan you used earlier and roast for 20 minutes. In the mean time put the shrimp in the bowl and toss with the 5 tablespoons oil and half teaspoons of salt, pepper and coriander.
  • When the 20 minutes are up carefully add the potatoes to the bowl of shrimp; stir just enough to combine. Pour this all back onto the pan and return to the oven and cook for another 10 minutes. It’s ready when the shrimp just turns pink. Do not overcook.
  • Remove the shrimp and potatoes from the oven and transfer to a serving bowl. Stir in the salsa. Taste and adjust the seasonings if you think it’s necessary. Serve with a big green salad or slices of crusty bread.

Recipe Created by Chef Michael H. Flores

Photograph by Tracey Maurer Photography • Food Styling by Mary Ellen Rose