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Buttery Shrimp with Peas and Potatoes, French bread
Ingredients
- 5 cups water
- 2 tablespoons plus 1 tsp kosher salt divided, plus more to taste
- 8 ounces baby gold potatoes cut into 1/4-inch-thick slices; about 1 3/4 cups
- 8 ounces shelled or frozen english peas; fresh; about 1 1/2 cups
- 1/4 cup unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 shallot finely chopped; medium; about 1/3 cup
- 1 -size fresh Fresno chile if desired; stemmed, seeded , and finely chopped; medium; about 2 Tbsp.
- 4 garlic cloves finely chopped; medium; about 4 tsp.
- 1/3 cup dry white wine
- 12 ounces and deveined tail-on raw large shrimp peeled
- 1/4 teaspoon black pepper plus more to taste
- 1 cup lower-sodium chicken broth
- 1/4 cup heavy cream
- 1/3 cup dill chopped; fresh
- Crusty bread for serving
- French bread
Chrome Extension
