Shrimp Mashed Potatoes Recipes
SHRIMP AND POTATO CAKES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Lemon aioli or Thousand Island dressing, for serving
- Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
- Remove from refrigerator and slowly add the flour, mixing well.
- Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
- Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.
SHRIMP IN BROWN GRAVY OVER MASHED POTATOES
Stashing this for fall shrimp - fat & delicious in still warm water but oh so good on the first chilly nights. This recipe came from The Times-Picayune. The recipe noted to please make fresh mashed potatoes & green peas to go with the shrimp. Go easy with the Kitchen Bouquet - a little is good but too much is ungood.
Provided by Busters friend
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 418, Fat 21.3, SaturatedFat 11.7, Cholesterol 391.4, Sodium 474.4, Carbohydrate 7.7, Fiber 1.2, Sugar 0.9, Protein 47.2
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