Since it’s that time of year when we are looking for quick and easy but still delicious recipes, I wanted to tell you about this one pan shrimp dish I made a few weeks ago.
It started with the purchase of some beautiful wild shrimp I found at my local market. The original thought was that I might make a simple pasta dish with some lemon and capers and call it a day. But once home I realized I had a fair number of small creamer potatoes that needed to be used up and thought they might be a touch lighter than the pasta. But how could I combine them and avoid the protein-starch-veg trap?
So I did what many of us do when needing a recipe to use up this and that in our kitchens and turned to Google.
Buttery Shrimp with Peas and Potatoes from Food and Wine popped up first, a one pan wonder that finishes with a touch of cream and some dill, my favorite. But alas, the hubs dislikes peas so I checked the bin and solution found, some green beans that diced up small served as a good substitute.
The potatoes are thinly sliced and cooked in some boiling, salted water and removed. Same for the beans. The pan is emptied and oil and butter (a fair amount, thus the name) are added. A little saute of some aromatics follows, the addition and reduction of some wine as well. Your shrimp are then given a good sear on both sides, the veg are added back, along with some chicken broth and the cream. Everything is warmed through together.
The dish is finished off with some fresh dill and a must – crusty bread for dipping in the luscious sauce. Yum. We almost ate the entire pan, which is why I suggest you may want to use up to a pound of shrimp to safely serve four.
Some of you may know from Instagram that we have been in Sicily. We are on our way home and I do hope to write a post or two on the trip, but here are a few snaps of some of the eats we have enjoyed!
Until next time…
- 5 cups water
- 2 Tablespoons plus 1 teaspoon kosher salt, divided plus more to taste
- 8 ounces baby gold potatoes, cut into 1/4-inch thick slices (about 1 3/4 cups)
- 8 ounces peas or diced green beans (about 1 1/2 cups)
- 1/4 cup unsalted butter
- 1/4 cup extra virgin olive oil
- 1 medium shallot, finely chopped (about 1/3 cup)
- Large pinch of red pepper flakes
- 4 medium garlic cloves, grated or finely chopped
- 1/3 cup dry white whine
- 3/4-1 pound peeled and deveined tail-on raw large shrimp (U15 if possible)
- 1/4 cup teaspoon black pepper
- 1 cup low sodium chicken broth
- 1/4 cup heavy cream
- 1/3 cup chopped fresh dill
- Crusty bread, for serving
- Bring 5 cups water to a moderate boil in a 12-inch skillet. Stir in 2 Tablespoons salt. Add potatoes and cook, stirring occasionally until crisp tender. Using a slotted spoon, transfer the potato slices to a plate.
- Add the peas or beans to the boiling water. Cook, stirring occasionally until crisp-tender, about 2 to 3 minutes. Remove skillet from heat. Drain in a colander and rinse under cold water until cool to the touch, about 15 seconds. Set aside in a separate bowl.
- Wipe skillet using paper towels. Add butter and oil to skillet. Cook over medium-high until butter is melted. Add shallot and red pepper flakes plus 1/2 teaspoon salt. Cook, stirring often until mixture is fragrant and softened, 2 to 3 minutes. Add the garlic and stir for just another minute.
- Add the wine and cook, stirring occasionally until wine is almost completely reduced, about 2 minutes.
- Add shrimp to skillet in a single layer; sprinkle with black pepper and remaining 1/2 teaspoon salt. Cook, undisturbed, until shrimp are partially opaque, about 2 minutes. Flip shrimp, and immediately add broth and potatoes to the skillet. Bring to a simmer over medium-high. Simmer, stirring occasionally until shrimp are almost cooked through, another minute.
- Add peas or beans and cream and give it a stir. Simmer until heated through, about 30 seconds. Remove from heat. Season with additional salt and pepper to taste.
- Sprinkle with dill and serve with crusty bread.