Creamy Garlic Shrimp Potatoes (Print Version)
# Ingredients:
→ Shrimp
01 -
600 g large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 teaspoon paprika
04 -
0.5 teaspoon garlic powder
05 -
0.5 teaspoon salt
06 -
0.25 teaspoon freshly ground black pepper
→ Mashed Potatoes
07 -
1 kg Russet or Yukon Gold potatoes, peeled and cubed
08 -
50 g unsalted butter
09 -
120 ml whole milk, warmed
10 -
1 teaspoon salt
→ Garlic Cream Sauce
11 -
2 tablespoons unsalted butter
12 -
3 cloves garlic, finely minced
13 -
200 ml heavy cream
14 -
60 g Parmesan cheese, freshly grated
15 -
1 teaspoon Dijon mustard (optional)
16 -
Salt and freshly ground black pepper, to taste
17 -
Fresh thyme leaves, for garnish
# Instructions:
01 -
Place the peeled and cubed potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until potatoes are easily pierced with a fork. Drain thoroughly.
02 -
Return the drained potatoes to the pot. Add unsalted butter and the warmed whole milk. Mash until silky and smooth. Season generously with salt. Cover and keep warm until serving.
03 -
In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and black pepper. Heat a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 2–3 minutes per side, just until pink and curled. Transfer to a plate and keep warm.
04 -
In the same skillet, melt unsalted butter over medium-low heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and gently simmer.
05 -
Whisk in grated Parmesan cheese and Dijon mustard, if using. Season with salt and pepper. Continue cooking for 3–5 minutes, stirring regularly, until the sauce slightly thickens.
06 -
Portion mashed potatoes onto each plate. Arrange the cooked shrimp on top. Generously spoon over the garlic cream sauce. Garnish with fresh thyme leaves and serve immediately.
# Notes:
01 -
Pat the shrimp thoroughly dry before seasoning and cooking for optimal searing and texture.
02 -
Warming the milk before adding it to potatoes enhances smoothness and prevents a gummy texture.
03 -
Take care not to overcook the shrimp; remove promptly once they turn opaque and pink.
04 -
For a lighter sauce, half-and-half may substitute heavy cream; incorporate vegetables such as steamed spinach or broccoli for added nutrition.