Fried shrimp, potatoes and broccoli with sesame and poppy seed topping

Ingredients:

• 0.6 kg small red potatoes, cut into 4 pieces
• 4 cups small broccoli florets (about 240 g)
• 170 g (2/3 cup) cream cheese with green and onion
• 0.6 kg large shrimp, peeled and deveined
• 1 tbsp extra-virgin olive oil
• 2 tbsp. poppy seed, sesame and dried onion mixture + extra for serving
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh chives

Preparation:

1. Place the potatoes in a large saucepan, cover with 2 inches of water, and season generously with salt. Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a knife, 12-15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 minute more. Set aside 3 tablespoons of the cooking water and discard the rest.
2. In a large bowl, combine the cream cheese and potato cooking water until smooth. Add the potatoes and broccoli and toss to coat evenly. Season with salt and pepper to taste.
3. In a medium bowl, toss the shrimp with olive oil and the sesame-poppy seed mixture. Heat a large nonstick skillet over medium-high heat. Add the butter and let it melt. Add the shrimp, spreading them out in a single layer, and cook, stirring halfway through, until golden brown, 3-4 minutes.
4. Add chives to the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with the sesame and poppy seed mixture.