SHRIMP WITH MUSHROOMS AND POTATOES

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.

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