Description
A delicious recipe combining creamy mashed creamer potatoes topped with spicy shrimp and charred corn.
Ingredients
Scale
- 2 pounds creamer potatoes
- 1 cup half and half
- 6 Tablespoons butter (divided)
- 1 1/4 teaspoons garlic powder (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound medium shrimp (peeled and deveined)
- 1 Tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon adobo sauce (from canned chipotle chiles in adobo sauce)
- Salt and pepper to taste
- 2 cups frozen corn (thawed)
- 1/2 Tablespoon chipotle chiles in adobo sauce (minced)
Instructions
- Preheat the oven to 400°F.
- Place the creamer potatoes in a large pot of water and bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes, then drain and return to the pot.
- Add the half and half, half of the butter, 1/4 teaspoon of the garlic powder, salt, and black pepper. Use a potato masher to mash to desired consistency, and keep warm.
- In a large bowl, add the shrimp, olive oil, cumin, remaining garlic powder, adobo sauce, and salt and pepper. Coat the shrimp in the mixture, then place on a parchment-lined baking sheet and bake for 6 to 8 minutes, until fully cooked.
- Meanwhile, heat the remaining 3 tablespoons of butter in a large skillet. Toss in the frozen corn and minced chipotle chiles, stirring to cook through and char slightly, seasoning with salt and pepper to taste.
- Divide the mashed potatoes among 4 bowls, and top with the spicy corn and roasted shrimp.
Notes
- This dish can be served as a main course or a side dish.
- Leftover potatoes can be reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg