This is a Food and Wine recipe that Gerry found and it is delicious. He knows I like potatoes and peas ... and he's a shrimp fan. Perfect combination.
We liked the large shrimp in this recipe - we get them from Costco (15 per pound).
Add:
- 8 ounces baby gold potatoes, cut into 1/4-inch thick slices (1-3/4 cup or more to taste), stirring occasionally until barely tender about 5-7 minutes. Use a slotted spoon to transfer them to a plate.
Add:
- 8 ounces fresh or frozen peas (about 1-1/2 cup). Cook until crisp, about 2-3 minutes. Remove the skillet from the heat, pouring off peas into a strainer or colander. Rinse them under cold water. Set aside.
Add 1/4 cup unsalted butter and 1/4 olive oil to the dry skillet. Cook until butter is melted and add:
- 1 medium shallot, finely chopped (1/3 cup)
- 4 medium garlic cloves, finely chopped (about 2 T.)
- 1/2 tsp. salt
- Add about 15 red pepper flakes (or to taste - the recipe calls for a medium fresh Fresno chile, stemmed, seeded and finely chopped)
Cook and stir until fragrant and softened, about 2-3 minutes. Add and cook, stirring occasionally, until wine is almost completely reduced, about 2 minutes.
- 1/3 dry white wine
Add in a single layer:
- 12 ounces peeled, deveined raw large shrimp.
Sprinkle with black pepper and more salt and cook undisturbed for about 2 minutes. Flip the shrimp and add:
- 1 cup chicken broth
Add potatoes to the skillet and bring to a simmer until shrimp are just cooked and opaque. Add peas. Add:
- 1/4 cup heavy cream
Stir until heated about half a minute. Remove from the heat and season with any additional salt and pepper to taste.
Sprinkle with fresh dill to taste (1/4 to 1/3 cup). Serve with crusty bread.
