Ingredients
1/3 cup extra virgin
olive oil, divided
1 and 1/2 pounds large
raw shrimp (20-25 count),
peeled and deveined
(May substitute same weight
skinless, boneless,
raw chicken or turkey
breast, cut into large
dice.)
1 large fresh yellow onion,
peeled and cut into
large dice
(approx. 1 and 2/3 cups)
2 cloves fresh garlic,
peeled and cut into thin
slices
(about 1 Tablespoon)
2 large fresh, raw
sweet potatoes
(about 1 and 1/2 pounds),
peeled and cut into
medium-sized “fries”
(about 3 cups)
1 and 1/2 pounds fresh,
raw mushrooms
(about 3 cups, loosely
packed). Wipe clean
with damp towel and cut
into large pieces, if
needed.
(Choose two or three types
of mushrooms, such as:
chanterelles, girolles,
hen-of-the-woods, cepes
or crimini. The key is to
mix them for color and
flavor.)
14 ounces fresh small
green peas, shelled
(about 1 and 1/2 cups)
You may substitute frozen
petits pois if fresh peas
are unavailable. (If using
frozen peas, skip blanching
step.
1 cup dry white wine,
such as Chardonnay, Chablis
or dry vermouth
2 cups excellent quality
shrimp or fish stock
(May substitute organic
chicken or vegetable
stock.)
1 bunch fresh, raw
green onions (about 1 cup)
cut diagonally into
medium slices
Use both green and white
parts of onions.
1 bunch fresh, flat-leaf
parsley, leaves only,
chopped coarsely
2 teaspoons fresh thyme,
leaves only
2 teaspoons fresh tarragon,
leaves only
salt, black pepper
to taste
Preparation
Use large, non-stick skillet. Over medium-high heat, add just enough olive oil to film bottom of pan.
Saute shrimp (or chicken or turkey) in small batches, being careful not to brown(about 2 minutes each batch). Remove from skillet and set aside.
Add a little more olive oil to the skillet if necessary. Saute onion and garlic, all at once, for about 2 minutes, stirring often. Onion should be tender but still slightly crunchy. Make sure that garlic does not burn. Remove from skillet and set aside.
Add a little more olive oil to the skillet if needed. Saute sweet potatoes in small batches, stirring often. The sweet potatoes will brown quickly, but make certain the pieces do not burn. Remove from pan and set aside.
Add a little more olive oil to the skillet, if needed. Working in batches, saute separately each type of mushroom. Mushrooms should give off most of their liquid but still remain moist. Do not overcook! Remove from skillet and set aside.
In small saucepan, bring 2 cups water to the boil. Blanch fresh peas for 2 minutes. Drain and chill in ice water till cool, about 2 minutes. Drain again and set aside. (If using frozen peas, skip this step, but thaw peas for several minutes, until they can be easily separated.)
De-glaze skillet with wine. Add stock and let boil for 3 minutes, stirring to loosen all bits stuck to the bottom of skillet.
Return all reserved, cooked ingredients to stock. Toss together gently to combine well and heat through.
Add green onion, parsley, thyme, tarragon, salt and pepper. Toss gently.
This recipe is best if served immediately, but it may be covered loosely with foil and kept warm for up to 30 minutes in 250 degree oven.
