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Shrimp and Mashed Potato Bowl

25 Prep time
35 Cook time
4 Servings
Easy level

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

Jumbo Butterfly Shrimp

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

  1. 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.
  2. 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.
  3. Meanwhile, cook SeaPak Jumbo Butterfly Shrimp according to package directions.
  4. 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.

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