Potato Galettes with Crab Shrimp and Asparagus

Potato Galettes with Crab Shrimp and Asparagus
Photo by Veron Skinner

Ingredients

  • ¼ cup shallots
  • 12 uncooked large shrimp, peeled, deveined, tails left intact
  • 2 tablespoons whipping cream
  • 2 tablespoons fresh chives
  • 24 asparagus spears
  • 1 leek
  • 1 cup chicken stock or canned low-salt chicken broth
  • + 5 more ingredients
    • 5 tablespoons unsalted butter
    • 10 teaspoons vegetable oil
    • 2 medium russet potatoes
    • 1 cup beef stock or canned unsalted beef broth
    • 1 cup crabmeat

Boil stocks and shallots in saucepan until reduced to 3/4 cup, 20 minutes. Set aside. Cook asparagus in boiling salted water until crisp-tender, 3 minutes. Transfer to bowl of ice water to cool. Drain. Line microwave-safe plate with plastic wrap. Overlap enough potato rounds (about 12) on plastic...

View full recipe at Epicurious

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