Tony Clark's Shrimp in Rich Curried Pea Broth Recipe

Name: Tony Clark's Shrimp in Rich Curried Pea Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Tony Clark's Shrimp in Rich Curried Pea Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tony Clark's Shrimp in Rich Curried Pea Broth

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