Rosemary Shrimp and Potatoes

Clean potatoes and cut in to smallish pieces (a bit smaller than quartered). Fry in 2 Tbs. butter in a pan or pot big enough for the potatoes and (later) the shrimp to fit into. Add 3/4 tsp. rosemary and salt and pepper to taste.

When potatoes are fully cooked, let them simmer on very low heat. Add vegetable oil to a medium saucepan so that it is about 1/2 inch deep. When oil is hot, add shrimp, and cook until golden brown. (About 2-3 minutes.)

When shrimp are cooked, add 1 Tbs. of butter to the potatoes, then add the shrimp. Let simmer on low heat for a minute or two. (Don't stir too much, or the breading will come off the shrimp.)

Serve.