1/2 cup frozen or fresh (or sugar snaps or snow peas, blanched) peas
1/2 cup white wine
Fresh juice of 2 lemons
6-8 tablespoons unsalted, softened butter
Salt, ground black pepper and hot sauce to taste
1/4 cup green finely sliced onion
Bring Idaho potatoes to boil in salted water. Simmer 3-5 minutes or until
just cooked but still firm; drain. Shock in ice water. Drain and pat dry.
In a large sauté pan, heat 1 tablespoon oil and sauté shrimp until pink.
Remove from pan and add 2 tablespoons oil to pan. Add potatoes and cook until
Add mushrooms and cook another 3-4 minutes, adding another teaspoon of oil
if necessary. Add garlic and cook for 1 minute; add peas and return shrimp to
Stir or toss to combine ingredients, season to taste with salt and a little
pepper, then remove all to a warm platter. Pour the wine and lemon juice into
the pan and bring to a boil, whisking all the brown bits from the bottom of
the pan. Let simmer until liquid is reduced to about 2 tablespoons.
Whisk in the softened butter 1 tablespoon at a time. (Sauce should be creamy
and not too sharp.) Season with salt, pepper and lots of hot sauce. Pour evenly
over the shrimp/potato mixture.
Garnish with green onions.
Source: Susan Spicer, Bayona Restaurant, New Orleans, Louisiana
Recipe and photo credit (used with permission):
Idaho Potato Commission