Women in Food
Vegetable oil, for frying
2 Russet potatoes, peeled and cut into small dice
1 cup frozen small green peas, or 15-ounce can petit pois peas, drained
5 tablespoons butter
1 pound large wild-caught Gulf shrimp, peeled and deveined
2 garlic cloves , peeled and minced
½ pound cremini mushrooms, cleaned and sliced
2 tablespoons finely chopped fresh parsley
In a deep, heavy-bottomed pot or an electric deep-fryer, heat 1 inch of vegetable oil to 360 degrees. Add potatoes (in batches if necessary) and fry, stirring occasionally, until golden brown and tender, 8 to 10 minutes. Use a slotted spoon to transfer the potatoes to a platter lined with paper towels.
Bring a medium pot of salted water to a boil over high heat. Add peas and cook for one minute. Drain, refresh under cold water, and set aside.
Melt 4 tablespoons of butter in a large skillet over medium heat. Add shrimp and half the garlic and cook, stirring occasionally, until shrimp are opaque, about 3 minutes. Transfer shrimp to a plate.
Melt remaining 1 tablespoon butter in skillet over medium heat. Add mushrooms and cook, turning once or twice, until golden, about 2 minutes.
Increase heat to medium-high. Add potatoes, peas, and shrimp to skillet. Mix well, then add parsley and remaining garlic and season to taste with salt and pepper. Cook, stirring frequently, for 1-2 minutes. Serve hot.