SHRIMP MARTINI

From The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining

Serves 8 |

If Grapes Rolled in Goat Cheese is one of Paul Larson’s biggest hits, this is his biggest claim to fame. When the mashed potato fad of the ’90s was in full swing, and fine dining restaurants were serving skin-on lumpy mashed potatoes, this was his answer. At family parties, we serve it in plastic martini glasses.

MASHED POTATOES
4 large Idaho potatoes
1/2 cup half-and-half
3 tablespoons salted butter, softened
1/2 teaspoon salt
1/4 teaspoon ground white pepper

WHITE WINE SAUCE
1 cup dry white wine
1/4 cup heavy whipping cream
12 tablespoons (11/2 sticks) salted butter, softened
Ground white pepper

SHRIMP
2 tablespoons olive oil
16 medium-size shrimp, peeled, deveined, and chopped, or lobster may be substituted
2 cloves garlic, chopped
2 tablespoons olive oil
2 tablespoons chopped fresh chives, for garnish

Make the mashed potatoes: Peel and dice the potatoes. Place in a medium-size saucepan, cover with cold water, bring to a simmer, and simmer until tender, 20 to 25 minutes. Remove from the heat and drain. Using an electric mixer, whip the potatoes to a thick puree with the half-andhalf, butter, salt, and pepper. Set aside the potatoes in a warm place until ready to serve.

Make the sauce: In a 1-quart saucepan, heat the white wine over medium heat and simmer until reduced by two-thirds to 1/3 cup. Add the heavy cream and continue to simmer until reduced again by half to about 1/2 cup. Remove from the heat and gently whisk in the butter, a little at a time, until thickened. Season with white pepper, and set aside in a warm place until ready to serve.

This recipe makes about 1 cup of sauce. Make the shrimp: In a 10-inch skillet, heat the olive oil. Add the shrimp and sauté until tender and almost cooked through. Add the chopped garlic and sauté for another minute. Do not allow the garlic to brown or burn. Remove from the heat immediately.

Assemble the martinis: Divide the hot mashed potatoes among eight martini glasses. Place two cooked shrimp on top of the potatoes in each glass and drizzle each martini with 2 tablespoons of the wine sauce. Garnish with the chopped chives and serve immediately.