One-Pan Butter–Poached Shrimp and Spring Vegetables

americastestkitchen.com

allebull

1 1⁄2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

4 garlic cloves, sliced thin

1 1⁄4 teaspoons table salt, divided

1⁄2 teaspoon pepper, divided

1⁄4 teaspoon red pepper flakes

12 tablespoons unsalted butter, cut into 12 pieces and chilled, divided

1 shallot, sliced thin

8 ounces radishes, trimmed, halved if large, and sliced 1⁄4 inch thick

8 ounces sugar snap peas, strings removed, trimmed, and sliced thin on bias

3 tablespoons water

1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving

2 tablespoons minced fresh dill

note: We prefer untreated shrimp-those not treated with salt or additives such as sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you're using treated shrimp, do not season the shrimp with salt in step 1. Serve with crusty bread, rice, or pasta, such as angel hair.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer