Shrimp and Mashed Potato Bowl




Recipe Description
Loaded with comforting flavors, this shrimp and mashed potato bowl is finished with a zesty lemon-pepper gravy that’s accented with a touch of cream.
Categories
Ingredients
- 1 (9-ounce) package SeaPak Jumbo Butterfly Shrimp
- 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
- 1/4 cup butter, divided
- 1/2 cup heavy or whipping (35%) cream, divided
- 1/2 teaspoon salt, divided
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup reduced-sodium chicken broth
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- 4 teaspoons finely chopped fresh dill
- 2 cups cooked frozen corn
Directions
- In medium saucepan of boiling salted water, cook potatoes for 15 to 18 minutes or until tender. Drain well and return to saucepan set over low heat. Add 2 tablespoons butter and 1/4 cup cream. Mash until smooth. Season with 1/4 teaspoon salt.
- In large skillet set over medium heat, melt remaining 2 tablespoons butter. Cook garlic for 1 minute. Sprinkle in flour and cook for 1 to 2 minutes or until smooth. Whisking, slowly add broth and remaining 1/4 cup cream. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 2 to 4 minutes or until gravy has thickened. Stir in lemon zest, lemon juice, Dijon, pepper and remaining 1/4 teaspoon salt. Cook for 2 to 3 minutes or until flavors are married. Stir in dill.
- Meanwhile, cook SeaPak Jumbo Butterfly Shrimp according to package directions.
- Divide mashed potatoes mixture among 4 bowls. Top with shrimp and corn. Drizzle with lemon-pepper gravy.
Tip: Substitute corn with peas, carrots and green beans if desired.