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