Creamy Garlic Shrimp Potatoes (Print Version)
# Ingredients:
→ For the Mashed Potatoes
01 -
900 g potatoes, peeled and cubed
02 -
60 ml warm milk
03 -
56 g butter
04 -
Salt, to taste
→ For the Garlic Shrimp
05 -
450 g large shrimp, peeled and deveined
06 -
30 ml olive oil
07 -
5 g paprika
08 -
3 g garlic powder
09 -
Salt and freshly ground black pepper, to taste
→ For the Garlic Cream Sauce
10 -
28 g butter
11 -
4 garlic cloves, minced
12 -
240 ml heavy cream
13 -
50 g grated Parmesan cheese
14 -
5 ml Dijon mustard (optional)
15 -
Fresh thyme leaves, for garnish
# Instructions:
01 -
Boil the cubed potatoes in a large pot of salted water until fork-tender, approximately 15 minutes. Drain thoroughly and return to the pot. Mash together with the butter and warm milk until smooth and creamy. Season with salt, cover, and keep warm.
02 -
In a mixing bowl, toss the prepared shrimp with olive oil, paprika, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat. Sear the shrimp for 2–3 minutes per side until pink and just cooked through. Remove the shrimp and set aside.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and Dijon mustard, if using. Season with salt and pepper. Allow the sauce to simmer for 3–5 minutes until slightly thickened.
04 -
Spoon mashed potatoes onto individual plates. Arrange cooked shrimp over the potatoes. Drizzle generously with the garlic cream sauce and garnish with fresh thyme leaves.
05 -
Serve immediately while hot for optimal texture and flavor.
# Notes:
01 -
Warm milk creates smoother mashed potatoes and prevents lumps.
02 -
If working with a small skillet, cook shrimp in batches to avoid overcrowding and ensure even searing.
03 -
A splash of white wine or a pinch of red chili flakes can be added to the sauce to enhance flavor.