Asparagus and samphire with brown shrimps and new potatoes

Asparagus and samphire with brown shrimps and new potatoes

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
200g small new potatoes, ideally Jersey Royals
250g fine asparagus spears
150g fresh samphire
handful tarragon sprigs
2 x 57 g tubs potted shrimps
30g butter
squeeze lemon juice
salt
freshly ground black pepper

Method

  1. Put the potatoes into a pan of simmering salted water, bring back to the boil, then lower the heat and simmer for about 15 minutes until they are tender. Drain and allow them to steam-dry in a colander.
  2. Meanwhile, prepare the asparagus spears by snapping off the woody ends, trimming the spears to the same length and peeling the lower half of the spears if they are thick. Cut the spears in half lengthways. Bring a pan of salted water to the boil and blanch the asparagus spears for 1 minute, then refresh in cold water and drain them.
  3. Wash the samphire, picking off and discarding any coarse ends. Pick the tarragon leaves off their stalks. Cut the cooked potatoes into halves or quarters, depending on their size.
  4. Heat a large, heavy-based frying pan over a medium heat. Add the potted shrimps with all their butter and the extra butter. When the butter has melted, remove the shrimps with a slotted spoon. Increase the heat and add the potatoes, asparagus and samphire. Stir-fry for 2 minutes until it is all piping hot.
  5. Return the shrimps to the pan and stir in the tarragon. Season generously with salt and pepper and add a squeeze of lemon juice to taste. Pile onto a serving dish or individual plates.

Note

  • You can use 500 g whole cooked brown shrimps and 50 g butter in place of the potted shrimps. You will need to peel the shrimps before using.
Tags:
Leiths School of food and wine
cookery course
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