THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN. I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE IT IN ANY LARGE SAUTÉ PAN. THE POTATOES AND MUSHROOMS GIVE THE DISH A HOMEY FEEL; THE ONIONS, A SWEET MOISTURE. THESE HUMBLE INGREDIENTS ALLOW THE SHRIMP TO STAND OUT, BOTH VISUALLY AND GASTRONOMICALLY. IF YOU WANT A MORE REFINED VERSION, YOU CAN SUBSTITUTE CHANTERELLES FOR BUTTON MUSHROOMS. DON’T SKIMP ON THE HERBS, WHICH ADD A PUNCH OF GREEN TO BRIGHTEN THE ENSEMBLE.
