Garlic shrimp with mashed potatoes
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 440, total fat 20 G., saturated fats 9 G., proteins 23 G., carbohydrates 42 G., fiber 6 G., cholesterol 173 mg, sodium 993 mg, sugar 9 G.
Calories 440, total fat 20 G., saturated fats 9 G., proteins 23 G., carbohydrates 42 G., fiber 6 G., cholesterol 173 mg, sodium 993 mg, sugar 9 G.
Shrimp are grilled in the oven with sugar snap peas and garlic, sprinkled with refreshing lemon zest, and served with mashed potatoes infused with aromatic chives. For this side dish, use small red potatoes. There's no need to peel them, as the skin, rich in beneficial micronutrients, is very thin and edible.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g large shrimp, peeled and deveined
- 450 g sugar snap peas, ends trimmed
- 6 cloves garlic, crushed
- 1 tbsp chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- 700 g small red potatoes, cut in half
- 3/4 cup sour milk or kefir
- 4 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
- Finely grated zest of 1 lemon
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Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- In a large bowl, combine the shrimp, peas, garlic, thyme, and olive oil; set aside. Place the potatoes in a saucepan and cover with water to a depth of 1 inch (2.5 cm); bring to a boil. Reduce heat and simmer until tender when pierced with a fork, about 10 minutes.
- Drain 1/4 cup of the potato water, sift the rest, and return the potatoes to the pan. Add the sour milk, 2 tablespoons of butter, 0.5 tablespoons of salt, and a pinch of freshly ground black pepper. Mash the potatoes, gradually adding the cooking water. Add 1 tablespoon of chives.
- While the potatoes are cooking, place the shrimp and peas on a baking sheet. Grill until cooked through and golden brown in spots, 6-8 minutes.
- Add the remaining 2 tablespoons of butter to the shrimp and peas and sprinkle with lemon zest. Stir until the butter melts and coats the shrimp; season with salt and pepper to taste. Divide the mashed potatoes, shrimp, peas, and any pan juices among plates. Sprinkle with the remaining 1 tablespoon of chives.
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