Tony Clark's Shrimp in Rich Curried Pea Broth

• 6 thin asparagus stalks, cut into 1-inch pieces
• 1 small zucchini, cut into 1/2-inch dice
• 1 small yellow summer squash, cut into 1/2-inch dice
• 1 cup fresh or thawed frozen peas
• 12 pearl onions, peeled
• 2 medium purple or Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 1 small carrot, cut into 1/4-inch dice
• 4 tablespoons unsalted butter
• Salt and freshly ground pepper
• 2 slices lean bacon, cut into 1/2-inch dice
• 1 medium leek, white and tender green, minced
• 1 garlic clove, minced
• 3/4 teaspoon curry powder
• 2 cups chicken stock or canned low-sodium broth
• 2/3 cup heavy cream
• 1 tablespoon olive oil
• 1 pound medium shrimp, shelled and deveined

1. In a medium saucepan of boiling salted water, cook the asparagus until just tender, about 3 minutes.
2. Using a slotted spoon, transfer the asparagus in a bowl.
3. Add the zucchini and yellow squash to the boiling water, cook until just tender, then transfer to the colander to drain; add to the asparagus.
4. Add 1/2 cup of the peas to the boiling water and cook until tender.
5. Drain the peas and add to the other vegetables.
6. In a large skillet, combine the pearl onions, potatoes and carrot.
7. Add 1 tablespoon of the butter, 1/4 teaspoon of salt and 1/2 cup of water.
8. Bring to a simmer over moderate heat and cook until the vegetables are tender and glazed about 10 minutes.
9. Add the blanched vegetables and season with salt and pepper.
10. Melt 2 tablespoons of the butter in a medium saucepan.
11. Add the bacon and cook over moderately low heat until most of the fat is rendered, about 4 minutes.
12. Stir in the leek and garlic and cook until wilted, about 2 minutes.
13. Add the remaining 1/2 cup of peas and the curry powder and cook, stirring, until fragrant, about 1 minute.
14. Add the chicken stock and bring to a simmer.
15. Pour in the heavy cream and simmer over low heat until slightly reduced and flavorful, about 20 minutes.
16. Pour the mixture into a blender and puree until smooth.
17. Pass the sauce through a fine sieve and return it to the saucepan.
18. Simmer over low heat until reduced to 2 1/2 cups, about 5 minutes; the broth should have the consistency of light cream.
19. Season with salt and pepper and keep warm.
20. Heat the olive oil in a large skillet until shimmering.
21. Add the shrimp, season with salt and pepper and cook over moderate heat, stirring, until pink, about 3 minutes.
22. Add the reserved vegetables and 1/4 cup of water and cook until warmed through.
23. Remove the skillet for the heat and stir in the remaining 1 tablespoon of butter.
24. Season with salt and pepper.
25. Mound the shrimp and vegetables in 4 shallow bowls.
26. Ladle the hot pea broth into the bowls and serve at once.

thin asparagus stalks, zucchini, peas, pearl onions, purple, carrot, unsalted butter, salt, lean bacon, green, garlic, curry powder, chicken stock, heavy cream, olive oil, shrimp

Taken from www.foodandwine.com/recipes/shrimp-in-rich-curried-pea-broth (may not work)