Shrimp with olive oil


  • 1 lb peeled and de-veined shrimp
  • 1 chopped onion
  • ½ lb washed mushroom
  • 1 sliced carrot
  • 3 cloves of garlic, finely chopped
  • 1/3 cup of olive oil "Le Soleil de Carthage" or "Oriviera Bio"
  • 2 diced tomatoes (1 cup)
  • 1 large potato, diced, salt to taste
  • ½ tsp black pepper
  • ½ cup hot water
  • Fresh parsley for garnish


  • In a pan, put the "Le Soleil de Carthage" or "Oriviera Bio" olive oil and the onion. Cook for about 3 minutes over medium heat. Add garlic and the shrimp. Cook for about 2 minutes and add the potato, the carrot and mushrooms. Cook in medium heat for about 4-5 minutes. Then add the tomatoes, salt and hot water.
  • Bring to boil and switch to low heat. Simmer for about 20 minutes until the potatoes are tender. Sprinkle with black pepper and garnish with parsley if desired.