Ingredients Jump to Instructions ↓

  1. 3 cups vegetable oil

  2. 2 large Idaho potatoes, peeled and cut into small dice (about 3 cups)

  3. 2 teaspoons olive oil

  4. 1/2 cup chopped yellow onion

  5. 1 teaspoon salt

  6. 1/2 teaspoon freshly ground black pepper

  7. 1 pound medium-size shrimp, peeled and deveined

  8. 1/8 teaspoon cayenne

  9. 6 ounces boiled ham, cut into small dice

  10. 1/2 cup fresh sweet baby green peas

  11. 1 teaspoon chopped garlic

  12. 2 tablespoons unsalted butter

  13. Hollandaise Sauce

Instructions Jump to Ingredients ↑

  1. In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360?F. Add the potatoes, in batches, and fry until golden brown, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.

  2. In a large, nonstick skillet over medium-high heat, heat the olive oil. Add the onion and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook for 2 minutes. Season the shrimp with 1/4 teaspoon of the salt and the cayenne and add to the skillet. Cook, stirring, for 2 minutes. Add the ham, green peas, garlic, and the potatoes. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, then add the butter and cook, stirring, for 1 minute.

  3. To serve, divide the mixture into 4 equal portions on serving plates and drizzle with the hollandaise.

  4. Yield : 4 servings


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