Garlic Shrimp Potatoes (Print Version)
Creamy garlic shrimp served on mashed potatoes, finished with Parmesan shavings and a sprinkle of thyme.
# Ingredients:
→ Shrimp
01 -
1 teaspoon garlic powder
02 -
1 teaspoon paprika
03 -
2 tablespoons olive oil
04 -
Salt and pepper, adjust to your liking
05 -
1 pound big shrimp, deveined and peeled
→ Sauce
06 -
4 minced garlic cloves
07 -
1 cup of rich heavy cream
08 -
Fresh thyme leaves for sprinkling on top
09 -
2 tablespoons unsalted butter
10 -
1 teaspoon Dijon mustard (optional but tasty!)
11 -
1/2 cup Parmesan cheese, grated
→ Potatoes
12 -
Butter, about 1/4 cup
13 -
2 pounds of peeled, cubed potatoes
14 -
Warm milk, about 1/2 cup
15 -
A pinch of salt, or more if needed
# Steps:
01 -
Chop your potatoes into chunks and boil until a fork slides in easily—around 15 minutes. Drain off the water, then mash them along with butter and warmed milk until nice and creamy. Add a dash of salt to taste and cover to keep them hot.
02 -
Mix shrimp with olive oil, garlic powder, paprika, plus a bit of salt and pepper. Toss them in a hot skillet for 2-3 minutes on each side until they’re just turning pink. Set them aside.
03 -
In the shrimp pan, toss in some butter and let the minced garlic cook for a minute. Pour in the cream, stir it up, and gently simmer. Melt in the Parmesan, toss in the mustard if you’re feeling fancy, then season it all and let it bubble gently for some thickness—3-5 minutes should do.
04 -
Pile the mashed potatoes onto plates, add shrimp on top, drizzle the creamy sauce over everything, and sprinkle with thyme for a final touch.