Buttery Shrimp with Peas and Potatoes | The Kitchen Scout

Ingredients

• 5 cups water
• 2 Tablespoons plus 1 teaspoon kosher salt, divided plus more to taste
• 8 ounces baby gold potatoes, cut into 1/4-inch thick slices (about 1 3/4 cups)
• 8 ounces peas or diced green beans (about 1 1/2 cups)
• 1/4 cup unsalted butter
• 1/4 cup extra virgin olive oil
• 1 medium shallot, finely chopped (about 1/3 cup)
• Large pinch of red pepper flakes
• 4 medium garlic cloves, grated or finely chopped
• 1/3 cup dry white whine
• 3/4-1 pound peeled and deveined tail-on raw large shrimp (U15 if possible)
• 1/4 cup teaspoon black pepper
• 1 cup low sodium chicken broth
• 1/4 cup heavy cream
• 1/3 cup chopped fresh dill
• Crusty bread, for serving