Buttery Shrimp with Peas and Potatoes

• servings: 4
• active time: 30 minutes
• total time: 30 minutes

Ingredients

5 cups water

2 tablespoons plus 1 tsp. kosher salt, divided, plus more to taste

(20-Apr-25 - FO: Do not add "plus 1 tsp", in fact best to us 1.5 tablespoons total and allow for guests to salte to taste)

8 ounces baby gold potatoes, cut into 1/4-inch-thick slices (about 1 3/4 cups)

8 ounces shelled fresh or frozen English peas (about 1 1/2 cups)

¼ cup unsalted butter

¼ cup extra-virgin olive oil

1 medium shallot, finely chopped (about 1/3 cup)

1 medium-size fresh Fresno chile, stemmed, seeded (if desired), and finely chopped (about 2 Tbsp.)

4 medium garlic cloves, finely chopped (about 4 tsp.)

⅓ cup dry white wine

12 ounces peeled and deveined tail-on raw large shrimp

¼ teaspoon black pepper, plus more to taste

1 cup lower-sodium chicken broth

¼ cup heavy cream

⅓ cup chopped fresh dill

Crusty bread, for serving

Suggested Sides: Shaved Fennel Salad

Directions

Bring 5 cups water to a boil in a 12-inch skillet over medium-high. Stir in 2 tablespoons salt. Add potatoes; cook, stirring occasionally, until barely tender, 5 to 7 minutes. Using a slotted spoon, transfer to a plate. Add peas to boiling water; cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Remove skillet from heat. Drain peas in a colander; rinse under cold water until cool to the touch, about 15 seconds. Set aside.

Wipe skillet dry using paper towels. Add butter and oil to skillet; cook over medium-high until butter is melted. Add shallot, chile, garlic, and 1/2 teaspoon salt; cook, stirring often, until mixture is fragrant and softened, 2 to 3 minutes. Add wine; 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 skillet. Bring to a simmer over medium-high; simmer, stirring occasionally, until shrimp are almost cooked through, about 1 minute. Add peas and cream; cook, stirring occasionally, until heated through, about 30 seconds. Remove from heat. Season with additional salt and black pepper to taste. Sprinkle with dill, and serve with crusty bread.

Notes

19-Apr-25 - FO: Made for Kevin and Linda who both really enjoyed it espically Kevin. It was much more enjoyable with less salt this time and Kristina even noted that she could go for less. Updated receipe to thot this.

19-Apr-25 - FO: If doubling, be sure to cook the receipe twice not in one big batch. It was very saltly last time so cut back on salt and be sure to use unsalted butter