Shrimp in a Mustard Sauce over Crispy Potato Cakes
This fancy dish is an elegant way to end your day.
Prep Time1hr
Cook Time15mins
Total Time1hr15mins
Course: dinner
Cuisine: nola
Servings: 4people
Calories: 863kcal
Author: Two Lucky Spoons
Ingredients
Crispy Potato Cakes
4-5medium russet potatoes
5scallionsgreen tops diced
1/2cupcornstarch
canola oil
salt and pepper
Shrimp in Mustard Sauce
2Tvegetable oil
2poundof shelled and deveined shrimp
5scallionswhite parts, finely chopped ( use green parts for garnish)
2clovesof minced garlic
2t.dried tarragonor 2 T fresh tarragon
1/2cupdry white wine
1/2cupcream or half and half
1stick of buttercut into pieces
2Tdijon mustard
salt and pepper
Instructions
For Potato Cakes
Grate your potatoes in a food processor.
Immediately place them in a bowl of cool water and swirl them around to rinse them off.
Drain and dry in either a salad spinner or with a kitchen towel.
Toss the potatoes in the cornstarch until evenly coated.
Heat a 1/4 inch of oil in a 10-inch skillet until shimmering, then turn heat to medium. Add 1/4 of the potatoes in a layer in the pan in an 8-9 inch circle.
Season with salt and pepper and sprinkle with a few scallions.
Top with another thin layer of potatoes.
Resist the urge to press down on them and let them cook until browned on the bottom. Gently flip the cake over ( with 2 spatulas) and cook the other side.
Drain on paper towels and cook the remaining potatoes in the same way. Keep warm in a 200 degree oven until ready to use.
For Shrimp
Sprinkle shrimp with salt, pepper and half of dried tarragon.
Saute shrimp in a oil in a heavy skillet until just cooked through.
Remove from pan and set aside. In the same pan, add in scallions, tarragon and garlic and saute until soft.
Deglaze the pan with the wine.
Cook for a couple of minutes then add in cream and reduce by half.
Turn down the heat, and whisk in butter one piece at a time.
Whisk in mustard. Don't let sauce boil. Season with salt and pepper.
Return shrimp to pan and serve over potato cakes and garnish with scallion tops.