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    • Brown Shrimps and New Potatoes

    Mark Sharron
    Easy
    35 minutes
    4
    Amount Per Serving: Calories 328.9; Fat 20.2g; Carbs 24.4g; Sugars 9.7g; Fibre 2.4g; Protein 14.1g; Sodium 5.07g
    This recipe makes use of early spring produce: new potatoes, wild garlic, and brown shrimps. Combined in a toasty, brown-butter sauce, which is ideal for lunch.
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    Ingredients

    • 700g new potatoes
    • 150g butter
    • 80g garlic, finely chopped
    • 150g brown shrimps
    • Nutmeg

    Method

    • Peel the new potatoes.

    • Chop them into bite-sized pieces.

    • Put the potatoes into a large pan.

    • Fill the pan 3/4 full with water [C] and bring to a boil.

    • Drain the potatoes.

    • In another pan, add the butter, then the garlic and stir well.

    • Add the potatoes and reduce the heat and simmer for 10 minutes.

    • Add the shrimps and simmer for a further 10 minutes or until the potatoes and shrimps are done.

    • Sprinkle the nutmeg over the stew. Serve hot or at room temperature.

    • Serving Suggestions: This stew is good served with plain boiled rice. Garnish with parsley and serve with good bread. You can also serve with toast.

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