Tuesday, May 13, 2014

Savory Shrimp and Mashed Potatoes

After months and months of cooking for cold weather, I'm having a hard time transitioning from the oven to the barbecue. Being out of practice means that I can't remember my favorite spring and summer meals, so soup and casserole are still at the top of my mind. The other night, when I needed to cook what I had - shrimp, Yukon Gold potatoes, tomatoes, and spinach - I improvised and the result was the kind of meal that's teetering on the edge of both hot and cold weather food. Juicy shrimp in a tangy tomato sauce, light and creamy mashed potatoes, a bed of sauteed spinach. Perfect on the patio or curled up by the fire. The temperatures are rising steadily this week, and I'm looking forward to recreating this meal one more time before I stop using the stove entirely!

(Makes 4 large servings)

For the shrimp, adapted from Jo Cooks:
1-2 cups cherry tomatoes, quartered
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon Sriracha
1 teaspoon onion powder
4 cloves garlic, minced
1 pound shrimp, peeled and deveined (I used 31-40 count)
Salt and pepper to taste

In a large deep pan, combine all of the ingredients except for the shrimp. Bring to a boil, then turn heat to low and simmer until cooked down and tomatoes are soft. Add shrimp and toss to coat with sauce. Cook until shrimp are pink and serve immediately.

For the potatoes:
1 pound (4-6) medium Yukon Gold potatoes
1 cup nonfat plain Greek yogurt
1/2 cup milk
Salt and pepper to taste

Quarter potatoes and place in a large pot. Cover potatoes with water and bring to a boil. Continue boiling until tender (15 minutes). Drain and return to pot.
Add milk. Mash potatoes with a potato masher until fluffy with few lumps. Fold in yogurt and continue to mash until your desired texture is reached. Add salt and pepper to taste.

For the spinach:
16 ounce bag or 12 cups of fresh spinach
2 tablespoons olive oil
Salt and pepper to taste

Steam spinach in a pan with a little olive oil, salt, and pepper. Toss to combine.

To serve, plate a quarter of the spinach, a scoop of mashed potatoes, and a quarter of the shrimp and tomatoes. Drizzle with pan sauce. Enjoy!


1 comment:

  1. That looks wonderful! We also had a bit of a wintery meal, made by Chef Nick, of course. He got out the dutch oven and made this last night: http://www.nytimes.com/recipes/1016135/rishia-zimmerns-chicken-with-shallots.html. Very savory!


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