This is my take on Justin Chapple's recipe in Food & Wine  of March 2022.

It is a really delicious soup that is easy to prepare.

Do not skimp on the crusty bread!      The recipe produces a good, rich broth.


• Water

• 2 Tbsp plus 1 tsp kosher salt

• 8oz baby gold potatoes

• 8 oz fresh or frozen English peas

• ¼ cup (4 Tbsp) unsalted butter

• ¼ cup (4 Tbsp) extra-virgin olive oil

• 1 medium shallot

• 1 red Jalapeño pepper (*)

• 4 cloves garlic

• ½ cup dry white wine

• 12 peeled & deveined large shrimp, uncooked (**)

• Black pepper to taste

• 1 cup chicken broth

• ¼ cup heavy cream

• 1/3 cup fresh dill

• Crusty bread

• 12” frypan

• Collander

(*) The original recipe called for Fresno chilli but I liked the added heat of the jalapeño. If you want a milder spiciness by all means use the Fresno. In the method below I refer to whichever you choose as chillies.

(**) The original recipe called for “tail on”. As I was serving in bowls as a dinner soup I didn’t want the guests to be dipping in to the hot liquid to de-tail.     Whichever you choose will be fine.


1. Peel the garlic cloves and the shallot and chop them finely.    Remove stem & seeds from the chilli and chop it finely.

2. No need to peel the potatoes. Scrub them well and slice into ¼ inch slices. Place the slices in a pot of water.

3. Shell the peas if necessary.

4. Remove the stems from the dill and chop the fronds.

5. Rinse the shrimp and set aside.

6. Drain the potatoes and add fresh water to the pot to cover the slices plus about ½ inch.

7. Add 2 Tbsp kosher salt and stir very gently to mix.

8. Bring the potatoes to a boil and cook for about 7 minutes or so until just tender when pricked with a fork. Do not overcook otherwise the will become mushy!

Prep for shrimp soup<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

9. While the potatoes are cooking add the oil to a 12 inch fry pan and set it over medium-high heat for a minute or so and then add the butter and continue to heat, stirring gently, until the butter is melted.

10. Add the chopped shallots, garlic and chilli and fry, stirring occasionally. Do not let the shallot or garlic brown!

11. Using a slotted spoon transfer the potato slices to a plate and set aside.

12. Bring the potato water back to the boil and add the peas. Cook for about 3-4 minutes until tender with a tad of crispness.

13. Add the wine to the pan with the garlic, shallots and chilli and leave cooking until the wine has been reduced by half.

14. As soon as the peas are cooked, immediately dump them into a colander and let cold water run over then for about half a minute or so to stop the cooking.

15. Add the shrimp to the fry pan in a single layer and grind black pepper over them. Cook until they are opaque – about 2-3 minutes.

16. Flip the shrimp and cook for about half a minute and then increase the heat and add the potatoes and the broth to the pan.

17. When the liquids boil, dial back the heat and let simmer for about a minute, stirring gently now and then.

18. Add the peas and cream and stir to mix.

19. Remove from the heat.

20. Taste for seasoning and add salt and pepper if needed.

21. Garnish with dill and serve in bowls with the crusty bread alongside.

Buttery shrimp with peas and Potatoes<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.