SHRIMP MASHED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potatoes: Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Simmer until tender, 15 to 20 minutes. Remove the garlic cloves. Drain the potatoes in a colander. Place the potatoes back into the saucepan. Add the remaining 4 tablespoons butter and the half-and-half. Using a hand masher, mash the potatoes until smooth. Stir in the zest, chives, parsley, thyme, the remaining1 teaspoon salt and 1/2 teaspoon pepper. Keep warm over low heat.
- For the shrimp: In a medium nonstick skillet, heat the butter over medium-high heat. Add the shrimp and sprinkle with the salt and pepper. Cook until the shrimp are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. When cool enough to handle, chop the shrimp into 1/2-inch pieces. Stir the shrimp and any pan juices into the potatoes.
- Transfer to a bowl and serve.
SHRIMP DEAN MARTINIS
I just loved the Rat Pack -- supper clubbing in Vegas. Too cool. (So is this shrimp cocktail...)
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve.
- Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together and season with salt and pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks.
SHRIMP MARTINI WITH ROBUCHON MASHED POTATOES
Elegant, classy and absolutely amazing, this is an original way to serve shrimp cocktail
Provided by Francine Lizotte @ClubFoody
Categories Seafood Appetizers
Number Of Ingredients 6
Steps:
- In a large pot, add unpeeled potatoes and cover with cold water up to 2-inches above. Add coarse sea salt and bring it to a boil. Cook until tender, about 25 minutes.
- Drain them well and peel them while they're still hot. Pass them through a potato ricer or a food mill into the same pot they were boiled in earlier.
- Place the pot back on the burner and set the heat on low.
- Meanwhile, in a small saucepan, add a drop of water which will prevent the milk from boiling over. Pour in the milk and warm it up on medium heat.
- Add 4 tablespoons of butter at a time to the potatoes and stir until almost incorporated before adding some more, stirring very well between each addition.
- Using a whisk, combine the liquid into the mixture and continue doing this until all incorporated. Season with salt and whisk to blend.
- To serve, spoon the mashed potatoes into martini glasses and place 6 cold poached shrimp evenly around the glass.
- To view this recipe on YouTube, click on this link >>>> https://youtu.be/gtTCwM2N2xU
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