Farm Fresh Shrimp Manouche

• olive oil, divided
• raw shrimp (20-25 count),
• peeled and deveined
• (May substitute same weight
• skinless, boneless,
• raw chicken or turkey
• breast, cut into large
• dice.)
• peeled and cut into
• large dice
• (approx. 1 and 2/3 cups)
• peeled and cut into thin
• slices
• (about 1 Tablespoon)
• sweet potatoes
• (about 1 and 1/2 pounds),
• peeled and cut into
• medium-sized "fries"
• (about 3 cups)
• raw mushrooms
• (about 3 cups, loosely
• packed). Wipe clean
• with damp towel and cut
• into large pieces, if
• needed.
• (Choose two or three types
• of mushrooms, such as:
• chanterelles, girolles,
• hen-of-the-woods, cepes
• or crimini. The key is to
• mix them for color and
• flavor.)
• green peas, shelled
• (about 1 and 1/2 cups)
• You may substitute frozen
• petits pois if fresh peas
• are unavailable. (If using
• frozen peas, skip blanching
• step.
• such as Chardonnay, Chablis
• or dry vermouth
• shrimp or fish stock
• (May substitute organic
• chicken or vegetable
• stock.)
• green onions (about 1 cup)
• cut diagonally into
• medium slices
• Use both green and white
• parts of onions.
• parsley, leaves only,
• chopped coarsely
• leaves only
• leaves only
• to taste

1. Use large, non-stick skillet.
2. Over medium-high heat, add
3. just enough olive oil to film
4. bottom of pan.
5. Saute shrimp (or chicken or
6. turkey) in small batches,
7. being careful not to brown(about 2 minutes each batch).
8. Remove from skillet and
9. set aside.
10. Add a little more olive oil
11. to the skillet if necessary.
12. Saute onion and garlic,
13. all at once, for about
14. 2 minutes, stirring often. Onion should be tender but still slightly crunchy.
15. Make sure that garlic
16. does not burn.
17. Remove from skillet and
18. set aside.
19. Add a little more olive oil
20. to the skillet if needed.
21. Saute sweet potatoes in small
22. batches, stirring often.
23. The sweet potatoes will
24. brown quickly, but
25. make certain the pieces
26. do not burn. Remove from pan
27. and set aside.
28. Add a little more olive oil
29. to the skillet, if needed.
30. Working in batches, saute
31. separately each type of
32. mushroom. Mushrooms should
33. give off most of their liquid
34. but still remain moist.
35. Do not overcook! Remove from
36. skillet and set aside.
37. In small saucepan, bring
38. 2 cups water to the boil.
39. Blanch fresh peas for
40. 2 minutes. Drain and
41. chill in ice water till cool,
42. about 2 minutes. Drain again and set aside.
43. (If using frozen peas, skip
44. this step, but thaw peas for
45. several minutes, until they
46. can be easily separated.)
47. De-glaze skillet with wine.
48. Add stock and let boil for
49. 3 minutes, stirring to loosen all bits stuck to the bottom of skillet.
50. Return all reserved, cooked ingredients to stock.
51. Toss together gently to
52. combine well and heat through.
53. Add green onion, parsley,
54. thyme, tarragon, salt and
55. pepper. Toss gently.
56. This recipe is best if
57. served immediately, but it
58. may be covered loosely
59. with foil and kept warm for
60. up to 30 minutes in
61. 250 degree oven.

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Taken from www.epicurious.com/recipes/member/views/farm-fresh-shrimp-manouche-50109482 (may not work)