Brown Shrimps and New Potatoes

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


  • 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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