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
- Use large, non-stick skillet.
- Over medium-high heat, add
- just enough olive oil to film
- bottom of pan.
- Saute shrimp (or chicken or
- turkey) in small batches,
- being careful not to brown(about 2 minutes each batch).
- Remove from skillet and
- set aside.
- Add a little more olive oil
- to the skillet if necessary.
- Saute onion and garlic,
- all at once, for about
- 2 minutes, stirring often. Onion should be tender but still slightly crunchy.
- Make sure that garlic
- does not burn.
- Remove from skillet and
- set aside.
- Add a little more olive oil
- to the skillet if needed.
- Saute sweet potatoes in small
- batches, stirring often.
- The sweet potatoes will
- brown quickly, but
- make certain the pieces
- do not burn. Remove from pan
- and set aside.
- Add a little more olive oil
- to the skillet, if needed.
- Working in batches, saute
- separately each type of
- mushroom. Mushrooms should
- give off most of their liquid
- but still remain moist.
- Do not overcook! Remove from
- skillet and set aside.
- In small saucepan, bring
- 2 cups water to the boil.
- Blanch fresh peas for
- 2 minutes. Drain and
- chill in ice water till cool,
- about 2 minutes. Drain again and set aside.
- (If using frozen peas, skip
- this step, but thaw peas for
- several minutes, until they
- can be easily separated.)
- De-glaze skillet with wine.
- Add stock and let boil for
- 3 minutes, stirring to loosen all bits stuck to the bottom of skillet.
- Return all reserved, cooked ingredients to stock.
- Toss together gently to
- combine well and heat through.
- Add green onion, parsley,
- thyme, tarragon, salt and
- pepper. Toss gently.
- This recipe is best if
- served immediately, but it
- may be covered loosely
- with foil and kept warm for
- up to 30 minutes in
- 250 degree oven.
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Taken from www.epicurious.com/recipes/member/views/farm-fresh-shrimp-manouche-50109482 (may not work)