SHRIMP & MASHED POTATOES –
SHRIMP – Fill 3/4 full of a deep stock pot with water and bring to a boil. Add a generous amount of Crab Boil and Seafood seasoning. Make certain the shrimp, with shells on, are at room temperature. Add to the pot and watch – stirring occasionally. When shrimp are all pink take one out and test for doneness. I take them out when they are still a bit undercooked, they will continue to cook even out of the pot. Using a wire scoop, remove all shrimp, and take them over to the sink to rinse under cold water in a colander to stop the cooking. Let drain and cool.
Remove all of the shells and discard.
Serve on top of classic, creamy, and buttery mashed potatoes, or on the side.
MASHED POTATOES
Butter, the buttermilk and cheese give these mashed potatoes a rich flavor that pairs perfectly with shrimp.
Ingredients
- 2 1/12 pounds russet potatoes
- 1 teaspoon kosher salt plus more for seasoning
- 2/3 cup buttermilk (you can use cream, half and half, or milk instead)
- 6 tablespoons real salted butter
- 4 ounces cheese shredded
- 1/4 cup chives, reserve some for garnish
- Freshly ground black pepper
Instructions
- Peel potatoes and rinse under cold water. Cut each potato into quarters and place in 4-quart saucepan. Cover with cold water and bring to boil. Add 1 teaspoon kosher salt; then reduce heat to low boil. Cook until potatoes are tender and easily pierced with fork, about 12 minutes.
- Meanwhile, heat buttermilk and butter together in small saucepan over medium heat until butter has melted and mixture is hot but not boiling.
- Drain potatoes, return to pot and warm over low heat 1-2 minutes for the moisture to evaporate. Use a ricer, potato masher or food mill to make the final potato dish. Stir in the buttermilk (or milk) 1/3 cup at time until potatoes are consistency you prefer. Stir in shredded cheese and chives (or thin sliced green onion tops) and season with kosher salt and freshly ground pepper to taste.
This is a great special meal or one to share with friends.
(Source: Louisiana North, Central and South Cookbook)
