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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Shrimp and Corn over Smashed Potatoes Recipe

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This recipe for Shrimp and Corn over Smashed Potatoes is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups cubed baking potatoes (about 4 medium potatoes)
salt & black pepper to taste
1 cup reserved cooking water
1/2 cup grated Locatelli
1 T butter
1 T olive oil
1 cup chopped onion
4 garlic cloves, minced
1-1/2 cup fresh or frozen corn
1 cup edamame
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 lb. shrimp, peeled and deveined
1/2 cup chopped green onions
Fresh thyme sprigs (optional)
Directions:
Directions:
To prepare the potatoes, place potatoes in large pot; cover with water. Bring to a boil, reduce heat and simmer 15 minutes or until tender. Reserve 1 cup of cooking liquid. Drain. Return potatoes to pan, add cooking water, salt and pepper. Mash to desired consistency. Stir in cheese. Keep warm.

To prepare shrimp, heat butter and olive oil in large, non-stick skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in corn and edamame; saute 2 minutes. Add spices and shrimp; saute 5 minutes or until shrimp are cooked. Remove from heat and stir in green onions.

Serve the mixture over the smashed potatoes. Garnish with fresh thyme sprigs; if desired.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Quick, easy meal adapted from Cooking Light recipe. A nice change of pace from pasta or rice.

 

 

 

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