Ghee Poached Shrimp with Dill Potato Salad
Don't let the fancy pic fool you, this is a quick make-head (if you so choose) dish that you can bust out in less than 30 minutes. Poaching is a really great way to infuse flavor into the shrimp, while making sure they don't
Ghee Poached Shrimp
- 2 lb shrimp (I typically use 1/2 pound per person) peeled, de-veined, tail-on
- 2 garlic cloves (whole, peeled)
- 1/2 cup ghee (**see note at bottom about why we eat Ghee)
- Slowly melt ghee in a medium-sized sautée pan on medium heat.
- Once hot, add in your whole garlic cloves and swirl around for a few seconds.
- Add shrimp.
- If your shrimp is not covered in enough ghee, add more.
- Tilt your skillet toward you. Use a spoon to continuously spoon ghee over the shrimp.
- Cook until shrimp are just done – tender, juicy but not overdone – probably 3-5 minutes total.
- Keep your leftover ghee! You'll need it for the potato salad.
Dill Potato Salad
- 1 bag or 3 pounds assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed
- 1/2 red onion, fine diced
- 1/2 cup dill, chopped
- 2 scallions or green onions, chopped
- 1/3 cup leftover poaching ghee
- 1/3 cup oil (olive or
- 2 Tbsp red wine vinegar
- 1 tsp
- 1/2 lemon, juiced
- Fill a large pot with water and add a few pinches of salt. Bring to a boil, then boil the potatoes for about 15-20 minutes until tender (test one with a fork to see if you can poke through). Drain the potatoes and run them under cold water. Allow to cool.
- Slice the potatoes and put aside.
- Combine vinegar, ghee, lemon juice, Dijon and oil. Whisk until combined.
- Add potatoes and toss. Season with salt accordingly
What is Ghee and why we eat it.
Ghee is butter, with no lactose. American chefs commonly call it, "clarified butter." This just means that there are no fat solids in it. Most all with lactose-intolerance can tolerate ghee. Here's the big 5 benefits from Organic Authority.
2. Contains Alkalizing Short-Chained Fats
3. Rich in Metabolism-Boosting Medium-Chain Fats
4. High in CLA (conjugated linoleic acid)
5. Good Source of Vitamins K, A, and E