Simply Potatoes And Shrimp Recipes

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.

Steps:

• In a large sauté pan, sauté bacon until cooked; be careful not to "crisp" the bacon. Set aside and reserve bacon fat for later use. Leave 2 tablespoons of bacon fat in sauté pan for spinach.
• Add spinach to sauté pan and quickly sauté over med. high heat until wilted. Remove spinach and set aside.
• In large saucepan, add mashed potatoes, cream, goat cheese, and cooked bacon (reserve 4 tablespoons of cooked bacon for later use). Cook over medium-low heat until potatoes are hot and cheese has melted completely. Stir in sautéed spinach and season with salt and pepper. Remove from heat and keep warm until ready to serve.
• Meanwhile, in sauté pan, heat 2 tablespoons of reserved bacon fat and olive oil. Add shrimp and sauté over med. high heat for approximately 2 - 4 minutes or until shrimp start to turn pink. Remove from pan and set aside.
• Add wine and sweet chili sauce to sauté pan and bring to a simmer over medium heat. Place shrimp and any juice from bowl in the sauce mixture. Continue cooking over medium heat until shrimp are completely cooked; approximately another 2 -3 minutes. Stir in reserved 4 tablespoons of cooked bacon. Remove from heat.
• To plate; place one large spoonful of mashed potatoes in center of plate and spoon on shrimp and sauce over potatoes.

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:

• In a large skillet, combine the potatoes, contents of sauce mix packet, water and milk. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potatoes are tender, stirring occasionally. , Add shrimp and spinach. Cook and stir until spinach is wilted. Stir in cheese until melted.

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites, and cook 1 minute more. Transfer to a plate (reserve skillet).
• Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens.

Steps:

• Divide the bag of hashbrowns in half (10oz ea). Following the Easy Cooking Directions on the back of the bag, use the vegetable oil as directed to cook each half bag of hashbrowns.
• After cooking, place hashbrowns on a plate lined with paper towel, and set aside.
• Preheat the oven to 350 degrees.
• In a large skillet, heat the olive oil over medium high heat. Add the onions, leek, and garlic and saute till translucent, about 5 minutes.
• Add the tomatoes, tomato paste, wine, cumin, oregano, rosemary, lemon juice and capers.
• Season with the salt and pepper.
• Cook for 10 minutes, stirring occasionally.
• Reduce the heat to medium, add the shrimp and cook for an additional 5 minutes, stirring once or twice.
• In a 11 3/4 x 71/2 x 13/4 Pyrex baking dish, or the equivalent, ladle 1/3 of the tomato and shrimp sauce.
• Spread 1/2 of the potatoes over the sauce.
• Ladle another 1/3 of the sauce over the potatoes.
• Spread the remaining potatoes over the sauce. Pour the remaining sauce over the potatoes.
• Sprinkle the feta cheese over the sauce.
• Spread the egg slices and olives on top of the cheese.
• Spread the cilantro over the top.
• Bake, uncovered, for 30 minutes or until bubbly.