Simply Potatoes And Shrimp Recipes

SHEET PAN SHRIMP BOIL

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well. In a small bowl, combine butter, garlic and Old Bay seasoning. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender. Serve immediately with lemon wedges, garnished with parsley, if desired.

SHEET PAN CAJUN SHRIMP AND POTATOES

Steps:

• Preheat oven to 425 degrees and grease a large sheet pan.

SHRIMP MASHED POTATOES

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.

SIMPLY POTATOES AND SHRIMP

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.

GARLIC SHRIMP AND POTATOES

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.