Creamy Garlic Shrimp Over Mashed Potatoes
Seared paprika garlic shrimp served over buttery Yukon Gold mashed potatoes and topped with a creamy Parmesan Dijon sauce.
Equipment
- Large pot
- Potato Masher
- Large skillet
- Colander
- Wooden spoon
Ingredients
Main Ingredients
- 2 lb Yukon Gold potatoes peeled and cubed into 1 inch pieces
- 1 tbsp salt for the potato cooking water; most is drained
- ½ cup whole milk warmed
- ¼ cup unsalted butter for the mash
- ¼ tsp salt for the mash
- 1 lb large shrimp peeled and deveined, patted dry
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ¼ tsp salt for the shrimp
- ¼ tsp black pepper
- 2 tbsp unsalted butter for the sauce
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves for garnish
Instructions
Cooking
- Cook the potatoes. Start the potatoes in cold water with 1 tbsp salt and boil about 15 minutes, until a fork slides through with no resistance. Make the mash. Drain, then mash in the pot with 1/4 cup butter, warm milk, and 1/4 tsp salt until smooth. Cover to keep warm.
- Season the shrimp. Coat the dry shrimp with olive oil, paprika, garlic powder, 1/4 tsp salt, and pepper.
- Sear. Cook in a hot skillet over medium high heat 2 to 3 minutes per side until pink and opaque. Set aside on a plate.
- Cook the garlic. Reduce to medium, melt 2 tbsp butter in the same pan, and stir the garlic 30 to 60 seconds until fragrant.
- Simmer the cream. Add the cream and simmer gently 3 to 5 minutes until the sauce lightly coats a spoon. Do not boil hard.
- Finish. Off the heat, stir in the Parmesan and Dijon, then return the shrimp for 1 minute. Serve over the mash with thyme.
Notes
Substitutions: Use russet potatoes for a fluffier mash, or swap the thyme for parsley.
Tips: Pat the shrimp dry and keep the cream at a gentle simmer so the sauce stays smooth.
Storage: Refrigerate up to 2 days and reheat to 165 degrees F. Do not freeze.