Ingredients
– 1 pound large shrimp, deveined and peeled
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 pounds potatoes, peeled and diced
– 1/2 cup milk
– 2 tablespoons sour cream
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling potatoes
– Medium skillet for shrimp
– Potato masher or mixer
– Measuring cups and spoons
– Knife and chopping board
Step-by-Step Instructions
First, let’s get those potatoes boiling! I always start by placing my diced potatoes into a large pot and covering them with cold water, adding a generous pinch of salt. Bring the water to a boil and let the potatoes cook until they’re fork-tender, usually about 15-20 minutes. While they’re cooking, I like to work on the shrimp. In a medium skillet, heat the olive oil and butter over medium heat, then add the minced garlic. The aroma that wafts through my kitchen at this stage is absolutely heavenly! (See the next page below to continue steps…)