Name: One-Pan Butter–Poached Shrimp and Spring Vegetables
Total time: 1 h
Ingredients: 1 1⁄2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 4 garlic cloves , sliced thin; 1 1⁄4 teaspoons table salt , divided; 1⁄2 teaspoon pepper , divided; 1⁄4 teaspoon red pepper flakes; 12 tablespoons unsalted butter , cut into 12 pieces and chilled, divided; 1 shallot , sliced thin; 8 ounces radishes , trimmed, halved if large, and sliced 1⁄4 inch thick; 8 ounces sugar snap peas , strings removed, trimmed, and sliced thin on bias; 3 tablespoons water; 1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving; 2 tablespoons minced fresh dill

One-Pan Butter–Poached Shrimp and Spring Vegetables

By Jessica Rudolph

Published on March 5, 2024

Time

1 hour

Yield

Serves 4

One-Pan Butter–Poached Shrimp and Spring Vegetables

Ingredients

1 1⁄2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed4 garlic cloves, sliced thin1 1⁄4 teaspoons table salt, divided1⁄2 teaspoon pepper, divided1⁄4 teaspoon red pepper flakes 12 tablespoons unsalted butter, cut into 12 pieces and chilled, divided1 shallot, sliced thin8 ounces radishes, trimmed, halved if large, and sliced 1⁄4 inch thick8 ounces sugar snap peas, strings removed, trimmed, and sliced thin on bias3 tablespoons water 1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving2 tablespoons minced fresh dill

Before You Begin

We prefer untreated shrimp—those not treated with salt or additives such as sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you're using treated shrimp, do not season the shrimp with salt in step 1. Serve with crusty bread, rice, or pasta, such as angel hair.

Instructions

Combine shrimp, garlic, ¾ teaspoon salt, ¼ teaspoon pepper, and pepper flakes in bowl; set aside. Melt 2 tablespoons butter in 12-inch skillet over medium heat. Stir in shallot and cook until softened, about 2 minutes.

Add radishes and ¼ teaspoon salt and cook, stirring occasionally, until radishes are just softened, about 4 minutes. Stir in sugar snap peas, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook, stirring occasionally, until vegetables are crisp-tender, about 4 minutes. Transfer vegetables to bowl; set aside.

Add water to clean, dry skillet and heat over medium-low heat until steaming. Whisk in remaining 10 tablespoons butter, 1 to 2 pieces at a time, shaking skillet and whisking constantly, until all butter is incorporated and mixture is creamy. (Adjust heat as needed so mixture continues to steam but doesn't simmer.)

Stir in shrimp and cook until opaque, 6 to 8 minutes, flipping shrimp halfway through cooking and stirring and shaking skillet occasionally to keep butter emulsified. (Continue to adjust heat as needed so mixture steams but doesn't simmer.) Off heat, stir in lemon zest and juice and dill. Stir in vegetables. Serve immediately with lemon wedges.