Giada De Laurentiis - Shrimp Mashed Potatoes

Shrimp Mashed Potatoes

ingredients

4 servings


Potatoes 2 pounds medium-size Yukon gold potatoes, peeled and dicedYukon gold potato2 6 tablespoons unsalted butter, at room temperatureunsalted butter6 2 cloves garlic, peeledgarlic clove2 1 tablespoon plus 1 teaspoon kosher saltkosher salt1 ¼ to ½ cup half-and-half, at room temperaturehalf-and-half½ 2 small lemons, zestedlemon(s)2 2 ½ teaspoons chopped fresh chiveschives2 ½ 2 ½ teaspoons chopped fresh Italian parsleyfresh italian parsley2 ½ 2 ½ teaspoons chopped fresh thymefresh thyme2 ½ ½ teaspoon freshly ground black pepperfreshly ground black pepper½
Shrimp 2 tablespoons unsalted butter, at room temperatureunsalted butter2 12 ounces medium shrimp (about 30 per pound), peeled and deveinedshrimp, medium12 ¼ teaspoon kosher saltkosher salt¼ ¼ teaspoon freshly ground black pepperfreshly ground black pepper¼

Potatoes

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

¼ to ½ cup half-and-half, at room temperature

2 small lemons, zested

2 ½ teaspoons chopped fresh chives

2 ½ teaspoons chopped fresh Italian parsley

2 ½ teaspoons chopped fresh thyme

½ teaspoon freshly ground black pepper

Shrimp

2 tablespoons unsalted butter, at room temperature

12 ounces medium shrimp (about 30 per pound), peeled and deveined

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

instructions


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.
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.

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.

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.