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Buttery Shrimp with Peas and Potatoes
Ingredients
  • 5 cups water
  • 2 tablespoons plus 1 tsp. kosher salt, divided, plus more to taste
  • 8 ounces baby gold potatoes, cut into ¼-inch-thick slices (about 1 ¾cups)
  • 8 ounces shelled fresh or frozen English peas (about 1 ½cups)
  • ¼ cup unsalted butter
  • ¼ cup extra-virgin olive oil
  • 1 medium shallot, finely chopped (about ⅓cup)
  • 4 medium garlic cloves, finely chopped (about 4 tsp.)
  • ⅓ cup dry white wine
  • 12 ounces peeled and deveined tail-on raw large shrimp
  • ¼ teaspoon black pepper, plus more to taste
  • 1 cup lower-sodium chicken broth
  • ¼ cup heavy cream
  • ⅓ cup chopped fresh dill
  • Crusty bread, for serving
Steps
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