Potatoes Sauteed With Shrimp Recipes

SHRIMP SCAMPI TOPPED POTATOES

Steps:

• Scrub and pierce potatoes; rub with oil and salt. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash pulp with the sour cream, heavy cream, garlic, parsley, horseradish and salt until blended. Spoon into potato shells; keep warm., In a large skillet, saute garlic in oil for 1 minute. Add shrimp; cook shrimp for 1 minute on each side. Add the parsley, lemon juice, wine or broth and salt; cook 2-3 minutes longer or until shrimp turn pink. Top each potato with a shrimp; drizzle with pan drippings.

GARLIC ROASTED SHRIMP AND POTATOES

Steps:

• Preheat oven to 425 degrees F (218 degrees C)
• Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
• In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
• Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
• Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
• In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
• Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
• Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!

SHRIMP WITH SCALLIONS AND CRISPY POTATOES

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites, and cook 1 minute more. Transfer to a plate (reserve skillet).
• Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens.

SAUTEED SHRIMP

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

POTATOES SAUTEED WITH SHRIMP

Steps:

• Fry potatoes in 3 T olive oil until browned and tender.
• Remove and keep warm.
• Add remaining oil to skillet, add shrimp.
• Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
• Return potatoes and mix well.

RICH AND CHEESY SHRIMP-STUFFED BAKED POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Rinse the potatoes and prick several times with a fork.
• Place potatoes in the microwave and cook on high for about 10 minutes or until potatoes are fully cooked (or you can also cook them in an oven all the way through).
• Cut each potato in half lengthwise.
• Scoop out the potato flesh into a medium mixing bowl. Set potato skin shells on a baking sheet.
• Sauté the shrimp scampi in a large skillet over medium heat for 6 to 7 minutes (follow package directions). The shrimp should be almost fully cooked.
• Remove the shrimp from the skillet with a slotted spoon and set aside.
• Pour the scampi sauce from the pan into a mixing bowl with the innards of the potatoes. Mash the scampi sauce with the potato.
• Add the cheese, sour cream, and shrimp. Stir to incorporate. Add black pepper to taste.
• Scoop potato and shrimp mixture into the four potato skin shells. Place them on the baking sheet, and bake stuffed potatoes for 10 to 15 minutes until thoroughly heated.
• Plate and garnish with fresh dill, serve hot.

SAUTE OF SHRIMP AND POTATO

Steps:

• heat 1 tablespoon olive oil in frying pan over high heat. add shrimp and saute for 3 minutes. remove from pan and set aside.
• add remaining oil to hot pan. add potatoes and season with well, cook for 4 minutes over medium heat. mix well and cover pan, continue cooking 6 minutes or just until potatoes are almost cooked.
• add mushrooms, garlic, parsley and fennel. season and cook for 4 minutes over high heat.
• return shrimp to pan, mix and cook 2 minutes to reheat.
• serve.