Shrimp & Grips Recipe

Marinate shrimp

In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, kosher salt, black pepper and red pepper flakes (if using). Add the shrimp, toss to coat thoroughly, cover and refrigerate for 15–30 minutes while you prepare the grips. Do not marinate longer than 30 minutes to avoid a mushy texture.

Cook shrimp

Heat a large skillet over medium-high heat. Add 1 tbs butter (from Finishing) and when it foams, add the marinated shrimp in a single layer, reserving excess marinade. Sear shrimp 1.5–2 minutes per side (depending on size) until opaque and pink with slight browning. Pour any reserved marinade into the pan and let it bubble and reduce for 30–45 seconds to glaze the shrimp. Remove from heat, spoon melted butter over shrimp, and keep warm. Taste and adjust seasoning with flaky sea salt if desired.

Par-cook potatoes

Place scrubbed new potatoes in a pot, cover with cold water, add 1 tsp of the salt, bring to a simmer and cook until just tender when pierced with a knife, about 10–12 minutes depending on size. Drain well and let steam-dry for 2–3 minutes.

Rough-crush potatoes

While still warm, transfer potatoes to a cutting board or bowl and gently press or rough-crush each potato with the back of a fork or a potato masher until it flattens slightly but remains in one piece (this creates a crisp surface when pan-roasted).

Pan-roast grips

In a large skillet over medium heat add 2 tbs butter and 1 tbs olive oil. When the butter foams and is hot, add the crushed potatoes cut-side or flattened-side down in a single layer (work in batches if necessary). Cook undisturbed 4–6 minutes until golden brown and crisp on the first side. Flip and cook another 3–4 minutes until nicely browned all over. During the last minute add the finely minced garlic and thyme, tossing quickly to coat—be careful not to burn the garlic. Season with the remaining salt (2 tsp) and 1 tsp black pepper. Transfer to a warm plate.

Divide the warm grips among 4 plates (or serve family-style). Top with the cooked shrimp, spoon any pan glaze from the shrimp skillet over the top, and dot with the remaining 1 tbs butter to melt over the shrimp for shine and richness.

Scatter chopped parsley over each plate, squeeze lemon wedges over the shrimp and grips as desired, and finish with a light sprinkle of flaky sea salt. Serve immediately.