Shrimp Mashed Potatoes Recipes

Steps:

• Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
• Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1 tablespoon chives.
• While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
• Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among plates. Sprinkle with the remaining 1 tablespoon chives.

Steps:

• Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning.
• Cook the potatoes, mash them into small crumbs and add in butter and egg yolk. (If the texture is too wet, go ahead and add in some flour.)
• Mix until smooth and then add in salt, pepper, paprika, and garlic powder for seasoning, mix well.
• Take about ⅓ cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well, and tighten the ball.
• Dip the ball into flour, egg wash, and panko, and make sure the ball is fully covered well with all three ingredients. If needed, refrigerate the balls before frying.
• Heat the oil between 350ºF to 375ºF (180ºC to 190ºC), then fry the shrimp ball until the outside is golden brown.
• Let it cool down a bit, and then serve it right away with any kind of sauce.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C).
• Drizzle the halved head of garlic with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Wrap the garlic in foil.
• Bake for 40-50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
• Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper.
• Add the eggs and panko to 2 shallow dishes.
• Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
• Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook until golden brown on both sides and cooked through, 5-8 minutes. Remove the chicken from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
• Season the shrimp with ¼ teaspoon pepper and ½ teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
• Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
• Make the whiskey glaze: Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste. Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
• Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne. Gently simmer for 20-30 minutes, or until the sauce is thick and syrupy.
• While sauce is cooking, make the mashed potatoes: Add the potatoes to a large pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over high heat and cook until fork-tender, about 20 minutes.
• Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves. Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
• Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
• Enjoy!

Steps:

• In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.

Steps:

• Melt butter in heavy skillet over medium heat. Add celery and green onion and sweat until clear. Add garlic and shrimp. Cook until shrimp are pink.
• Mix cornstarch in cold water and add to shrimp mixture. Stir until heated through. Add Kitchen Bouquet, pepper and salt. Lower heat, stir and cover for about 10 minutes.
• Serve over fresh mashed potatoes with green peas.

Steps:

• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

Steps:

• Heat mashed potatoes according to package directions.
• Cook garlic in butter on low heat for 1-2 minutes just until they release their oil. Add garlic and butter to a pot with chicken broth, taco seasoning, cumin, garlic, & the rest of the butter. Heat to boiling. Add shrimp & heat through.
• Spoon a mound of mashed potatoes high into the center of a soup bowl. Fill surrounding area with shrimp and broth. Serve with crusty french bread.