Shrimp Recipe

Prepare potatoes

Wash the peewee potatoes thoroughly. Using a mandoline or very sharp knife, slice the potatoes as thinly as possible (1.5–2 mm) for crisp chips. Place the slices in a large bowl of cold water to remove excess starch and prevent browning; let sit 15 minutes while you prepare other components.

Dry and season

Drain the potato slices and lay them out between clean kitchen towels or paper towels. Pat completely dry — moisture prevents crisping. In a large bowl, toss the dried slices with ground fennel seed, smoked paprika, kosher salt and black pepper to coat evenly.

Fry the chips

In a heavy-bottomed pot or deep skillet, heat neutral oil to 350°F (175°C). Fry the potato slices in small batches (do not overcrowd) until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer chips to a wire rack or paper towel-lined sheet to drain. While still warm, adjust seasoning with a little extra salt if needed. Keep warm or re-crisp in a 200°F oven for up to 15 minutes before serving.

Prep shrimp & vegetables

Pat the shrimp dry with paper towels and season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper. Dice the tomato, trim and cut the green beans into 2-inch pieces, thinly slice bell pepper, celery, and fennel. Mince the garlic and chop parsley.

Blanch green beans

Bring a pot of salted water to a boil. Add the blue lake green beans and blanch 2 minutes until bright and slightly tender. Immediately transfer the beans to an ice bath to halt cooking and preserve color. Drain and set aside.

Sauté vegetables

In a large skillet over medium-high heat, add 1 tbs olive oil and the tablespoon of butter. When the butter is foaming, add the sliced fennel, celery and bell pepper. Sauté 3–4 minutes until they begin to soften. Add the minced garlic and cook 30 seconds until fragrant. Add the diced tomato and the blanched green beans; cook another 1–2 minutes to warm through and meld flavors. Season with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. If using, pour 2 tbs white wine and let it reduce by half (about 1 minute).

Cook shrimp

Push the vegetables to the sides of the pan to make space in the center. Add the remaining 1 tbs olive oil and place the shrimp in a single layer. Cook shrimp undisturbed 1.5–2 minutes per side (depending on size) until opaque and just pink, cooking time totaling about 3–4 minutes. Toss shrimp with the vegetables and squeeze 1 tbs lemon juice over the mixture. Taste and adjust seasoning.

Finish

Remove from heat, stir in chopped parsley. If using microgreens or baby arugula as a base, arrange them on the serving plate and spoon the warm shrimp and vegetables over them.

Arrange the shrimp and vegetable mixture on plates or a communal platter. Scatter a handful of fennel-spiced peewee potato chips alongside or partially tucked under the shrimp for crunch. Garnish with extra parsley and lemon wedges. Serve immediately so the chips remain crisp.