Shrimp with Parsley Root and Potatoes

Peel and cube the potatoes and parsley root (these look like parsnips and feature a delicate, slightly herbal taste; they can be found in well-stocked supermarkets). Boil the parsley roots in salted water for 5 minutes, then add the potatoes and cook everything together for another 10-15 minutes, until they are both tender.

In the meantime, add a grated clove of garlic to the coconut milk and heat it over low heat. Drain the parsley roots and potatoes and top with the hot coconut milk, chopped parsley, salt, and 2 tablespoons of oil.

In a large pan, heat 2 tablespoons of oil over medium-low heat; add a bit of crumbled chili pepper and let it infuse for 1 minute.

Season the shrimp with salt and sauté them in a pan over high heat with the chili pepper oil for 1 minute per side. Serve the shrimp with the potatoes and parsley roots, garnish with chopped parsley and thin lime slices.