Simply Potatoes And Shrimp Recipes

SHEET PAN CAJUN SHRIMP AND POTATOES

Steps:

• Preheat oven to 425 degrees and grease a large sheet pan.

EVERYTHING-SPICED SHRIMP, BROCCOLI AND POTATOES

Steps:

• Put the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.
• Stir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.
• Toss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.
• Stir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.

SIMPLY POTATOES AND SHRIMP

Steps:

• Divide the bag of hashbrowns in half (10oz ea). Following the Easy Cooking Directions on the back of the bag, use the vegetable oil as directed to cook each half bag of hashbrowns.
• After cooking, place hashbrowns on a plate lined with paper towel, and set aside.
• Preheat the oven to 350 degrees.
• In a large skillet, heat the olive oil over medium high heat. Add the onions, leek, and garlic and saute till translucent, about 5 minutes.
• Add the tomatoes, tomato paste, wine, cumin, oregano, rosemary, lemon juice and capers.
• Season with the salt and pepper.
• Cook for 10 minutes, stirring occasionally.
• Reduce the heat to medium, add the shrimp and cook for an additional 5 minutes, stirring once or twice.
• In a 11 3/4 x 71/2 x 13/4 Pyrex baking dish, or the equivalent, ladle 1/3 of the tomato and shrimp sauce.
• Spread 1/2 of the potatoes over the sauce.
• Ladle another 1/3 of the sauce over the potatoes.
• Spread the remaining potatoes over the sauce. Pour the remaining sauce over the potatoes.
• Sprinkle the feta cheese over the sauce.
• Spread the egg slices and olives on top of the cheese.
• Spread the cilantro over the top.
• Bake, uncovered, for 30 minutes or until bubbly.

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.

GARLIC SHRIMP AND POTATOES

Steps:

• Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
• Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1 tablespoon chives.
• While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
• Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among plates. Sprinkle with the remaining 1 tablespoon chives.