Buttered Herbed Potatoes and Shrimp
Photo: Victor Protasio
Think of this as the West Coast version of a shrimp boil, with plenty of fresh herbs. Don’t overcook the shrimp; they’ll finish cooking as you toss everything together. Serve with a refreshing arugula salad.
This recipe, and others like it, can be found in the article “These Are the Recipes to Cook This May, from New Grilling Ideas to Easy Weeknight Meals.”
How to Make It
Step 1
1
Bring 5 qts. water, potatoes, bay leaves, and salt to a boil in a large pot over high heat. Reduce heat to medium-low; simmer until potatoes are almost tender when pierced, about 12 minutes.
Step 2
2
Add vinegar and cook 2 minutes (this "sets" the potatoes and keeps them from being a starchy mess). Add shrimp and cook just until curled and pink, about 1 minute. Drain potatoes and shrimp, then return mixture to pot off the heat. Discard bay leaves.
Step 3
3
Add butter, dill, chives, and pepper, and toss until butter melts. Transfer to a serving bowl and serve with lemon wedges.
Ingredients
1 1/2 pounds baby Yukon Gold potatoes, scrubbed, then halved
3 bay leaves
2 tablespoons salt
1/2 cup apple cider vinegar
2 pounds peeled deveined large shrimp (26 to 30 per lb.), tails on or off
1/2 cup (4 oz.) unsalted butter
1/2 cup chopped fresh dill
1/4 cup very thinly sliced chives
1 teaspoon pepper
1 lemon, cut into thin wedges
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