Shrimp Mashed Potatoes (Giada De Laurentiis) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 pounds medium-size yukon gold potatoes, peeled and diced |
6 tablespoons unsalted butter, at room temperature |
2 cloves garlic, peeled |
1 tablespoon plus 1 teaspoon kosher salt |
1/4 to 1/2 cup half-and-half, at room temperature |
2 small lemons, zested |
2 1/2 teaspoons chopped fresh chives |
2 1/2 teaspoons chopped fresh italian parsley |
2 1/2 teaspoons chopped fresh thyme |
1/2 teaspoon freshly ground black pepper |
2 tablespoons unsalted butter, at room temperature |
12 ounces medium shrimp (about 30 per pound), peeled and deveined |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 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.
2. 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.
3. Transfer to a bowl and serve.
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