Justin Chapple, the culinary director for Food & Wine has shared the recipe for buttery shrimp with peas and potato in the latest episode of the cooking show Mad Genius. This dinner recipe is a 30-minute one-pan meal perfect for a busy weeknight! Read on to know how to whip up this delicious dish at home.
Start by slicing the baby potatoes and adding them to boiling salted water in a skillet for this one-pan meal. Once they’re barely tender, transfer them onto a plate where they’ll continue cooking off the heat. Meanwhile, add either fresh or frozen peas to the potato water in the skillet and cook them until they’re crispy-tender. Drain them and rinse them under cold water once they’re ready.
Once you clean the skillet, add unsalted butter and extra-virgin oil to it. Once the pan is heated, add finely chopped shallots, garlic, chile, and a bit of kosher salt. Add in the dry wine once the ingredients are soft and fragrant. Only once the dry wine is almost reduced completely, add in the shrimp.
For the shrimp, Chapple suggests using raw, large, deveined, and peeled, tail-on shrimp. You can also use frozen ones if you want. Add them to the skillet in a single layer. Season with salt and black pepper and let them cook until they’re partially opaque in color. Then flip over the shrimp and immediately put in low-sodium chicken broth and the potatoes. Bring the mixture to a simmer and add the heavy cream and peas once the shrimps are almost cooked through.
Once everything is cooked, taste your dish for seasoning, and add more according to taste, if required. For finishing touches, sprinkle fresh dill on your one-pan meal. Serve it fresh along with a piece of crusty bread to soak up the broth! The minute the first bite hits the mouth, it will taste like spring in a bowl!