Shallot-Butter Shrimp & Mashed Potatoes

After Pilates this morning, it started raining cats and dogs outside. This, of course, was cause for Keith, Bella & me to immediately revert to lazy couch potatoes and watch several hours of old LOST and Grey's Anatomy episodes on NETFLIX. Eventually, I decided I needed to do something, so I went into the kitchen and ended up pulling a bunch of random ingredients to make dinner.

We still haven't gone grocery shopping since we returned from our trip on Tuesday, so I made due with what we had in the freezer and pantry. That, coupled with the fact that Monday is Valentine's Day, was enough for me to decide to go ahead and make something that wasn't healthy...exactly. Or, at all. But hey, at least we went to Pilates!

I served this yummy artichoke caper shrimp concotion on a bed of mashed potatoes. To cut down on the fat and calories, I didn't put any butter or milk in the potatoes, but just added a bit of the cooking water while mashing to reach the right consistency. The sauce from the shrimp added plenty of flavor and moisture once added!

Shallot-Butter Shrimp

12 - 15 medium sized shrimp, pre-cooked (I used frozen, peeled, deveined)
1 pkg. frozen artichoke hearts (or 1 can, drained)
1 medium-sized shallot, minced
3 tablespoons capers
2 tablespoons extra-virgin olive oil, divided
4 tablespoons unsalted butter or margarine
1 1/2 tablespoons Italian seasoning, divided
1/2 teaspoon sea salt

Heat 1 tablespoon of olive oil in a saute pan on medium-high. Add the shallots and saute until fragrant, about 1 minute. Add the artichoke hearts and saute until they thaw, about 2 - 3 minutes. Sprinkle with Italian seasoning and sea salt, then add 1 tablespoon butter and continue cooking for 2 minutes. Turn the heat to medium, then add the shrimp, capers, remaining Italian seasoning, and remaining butter and saute until heated through and butter melts, about 3 minutes. Serve atop mashed potatoes.

Definitely worth the calories!

Possible variations
If I had the ingredients or desire, here are some of the possible variations I can think of for this recipe:

  • Add white wine and / or lemon juice to the sauce to give it a little acidity
  • Swap the shrimp for chicken or scallops
  • Make it vegetarian by nixing the shrimp and adding spinach and mushrooms
  • Serve over pasta or rice instead of potatoes
  • Use garlic instead of shallots
Lots of possibilities with this one, guys!

P.S. Do I not have the most adorable potato masher in the world? It doesn't work well AT ALL, but it's so cute I can't bear to replace it. I am a slave to cuteness.

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