Le Creuset Signature Enameled Cast Iron Round French / Dutch Oven, 5.5 qt, Indigo

LS2501-2678SS

In stock

$359.95
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$359.95

Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.

Features

  • Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
  • Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
  • Oversized handles provide even weight distribution and a secure grip
  • Ergonomic composite knobs are heat resistant to 500°F
  • Built-in lid stabilizers provide a secure, no-slide fit
  • The lightest weight per quart of any premium cast iron cookware available
    • Dimensions: 10.25-in diameter x 7-in high
    • Capacity: 5.5 qt.
  • Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
  • Dishwasher safe
  • Lifetime warranty
  • Made in France

 Recipe

BALSAMIC AND HERB SHRIMP SUCCOTASH


  

INGREDIENTS

  • 1/2 cup balsamic vinegar
  • 1/2 cup plus 3 tablespoons extra virgin olive oil, divided
  • 3 tablespoons chopped basil, divided
  • 3 tablespoons chopped rosemary, divided
  • 3 tablespoons fresh thyme, divided
  • 1/4 teaspoon kosher salt
  • 2 pounds medium shrimp, peeled and deveined
  • 1 1/2 cups chopped red onion
  • 2 cloves garlic, minced
  • 4 1/2 cups chopped tomato
  • 3 cups fresh or frozen corn
  • 3 cups fresh or frozen lima beans
  • 1/2 cup water
  • 1 tablespoon ghee or butter
  • Freshly ground black pepper

 

INSTRUCTIONS

In a large bowl, whisk together balsamic vinegar, 1/2 cup olive oil, 2 tablespoons of each chopped herb and salt. Add the shrimp and toss to coat. Cover and refrigerate 1 hour.

In a 5 1/2 qt. Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Drain the shrimp and reserve the marinade. Add the shrimp to the pan and cook 2 minutes per side or until cooked through and lightly golden. Remove shrimp and set aside.

Add red onions to the pan and cook 4 to 5 minutes over medium heat until just translucent, stirring occasionally. Add garlic and cook another minute until fragrant. Add the remaining tablespoon olive oil if needed. Add tomato, corn, lima beans, water and reserved marinade, then stir to combine. Reduce heat to a simmer. Cover and cook until the vegetables are cooked and tender. Stir in the ghee or butter and season with additional salt and pepper to taste.

Top the succotash with shrimp and garnish with remaining chopped herbs.