INGREDIENTS:2 (70-60 count) Idaho® Potatoes, cut into ¼-inch cubes
3 ½ Tbsp. olive oil
1 lb. shrimp, headless, peeled and deveined
1 lb. mushrooms, quartered
1 tsp. garlic, minced
½ cup peas, frozen or fresh (or sugar snaps or snow peas, blanched)
½ cup white wine
juice of 2 lemons, fresh
6-8 Tbsp. butter, unsalted, softened
to taste, salt, ground black pepper and hot sauce
¼ cup green onion, finely slicedDIRECTIONS: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 saute pan, heat 1 Tbsp. oil and saute shrimp until pink. Remove from pan and add 2 Tbsp. oil to pan. Add potatoes and cook until golden brown. Add mushrooms and cook another 3-4 minutes, adding another tsp. oil if necessary. Add garlic and cook for 1 minute; add peas and return shrimp to pan. Stir or toss to combine ingredients, season to taste with salt and a little pepper, then remove all to a warm platter. Pour 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 Tbsp. Whisk in the softened butter, 1 Tbsp. at a time. (Sauce should be creamy and not too sharp.) Season with salt, pepper and hot sauce. Pour evenly over the shrimp/potato mixture. Garnish with green onions.SERVINGS:4 servingsFrom:From: Chef Susan Spicer, Bayona Restaurant, New OrleansPHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
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