Hey moms! This is an amazing recipe for small gatherings, parties or a special evening with your spouse. I am going to share some awesome tips to make this dish tasty and healthy.
Using fresh garlic is a must! Chop the garlic into fine pieces. A cool trick is to sauté the garlic whole in olive oil or avocado oil. Then remove from the pan and cut into fine pieces .
I like to use fresh raw wild caught shrimp. Try your local seafood market and another option is buying raw frozen shrimp. I heard that frozen shrimp can be more fresh than over the counter seafood at the market. I like to sauté my shrimp in a little butter (challenge butter) and olive oil. A healthier tip is to use vegan butter. Make sure to not overcook the shrimp and when shrimp turn light pink they are done.
Sartori Tuscan cheese is amazing! It brings a savory taste to the dish and a creamy base to the mashed potatoes. If you can’t find this particular brand any Tuscan cheese will do.
Tuscan Shrimp and Red Skin Mashed Potatoes
- 1 pound (500 g) shrimp (or prawns), tails on or off
- 2 tsp of Italian seasoning
- 1/2 cup white wine (OPTIONAL)
- 1 tablespoon fresh or minced parsley, chopped
- 6 cloves of garlic (CHOPPED) 2 cloves for the shrimp, 4 cloves of garlic
- 1 Tbsp. of minced garlic
- 2 tablespoons salted butter or vegan butter (SHRIMP) 1/2 stick of butter (MASHED POTATOES)
- 2/3 cup of Tuscan cheese
- 2/3 cup of sour cream fat free
- 2 teaspoons of sea salt (optional )
- Cook shrimp. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side. Add white wine at this time optional. Cook until pink. Transfer to a bowl; set aside.
- Cut the potatoes. Again, feel free to peel your potatoes or leave the skins on. (I always leave them on for the extra nutrients and flavor.) Then cut your potatoes into evenly-sized chunks, about an inch or so thick. Then transfer them to a large stockpot full of cold water until all of the potatoes are cut and ready to go.
- Boil the potatoes. Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Add the garlic and 1 tablespoon salt to the water. Then turn on high heat until the water comes to a boil. And boil the potatoes for about 10-12 minutes until a knife inserted in the middle of a potato goes in with almost no resistance. Carefully drain out all of the water.
- Prepare your melted butter mixture. Meanwhile, as the potatoes are boiling, heat your butter, and an additional 2 teaspoons of sea salt together in the microwave until the butter is just melted. Set aside until ready to use.
- Mash the potatoes. Using your preferred kind of masher (see above), mash the potatoes to your desired consistency. I choose to use a mixer.
- Stir everything together. Then pour half of the melted butter mixture over the potatoes, add Tuscan cheese, add sour cream and fold it in with a spatula until potatoes have soaked up the liquid. Repeat with the remaining butter. Fold each addition in until just combined to avoid overmixing, or else you will end up with gummy potatoes.
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