Home-Style Shrimp Bowls
Quick and easy comfort food - spicy shrimp and corn on top of a bowl of creamy mashed potatoes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 2 pounds creamer potatoes
- 1 cup half and half
- 6 Tablespoons butter divided
- 1 1/4 teaspoons garlic powder divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound medium shrimp peeled and deveined
- 1 Tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon adobo sauce from canned chipotle chiles in adobo sauce
- Salt and pepper
- 2 cups frozen corn thawed
- 1/2 Tablespoon chipotle chiles in adobo sauce minced
Preheat the oven to 400°F.
Place the potatoes in a large pot of water and bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes, then drain and return to the pot. Add the half and half, 3 Tablespoons of butter, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Then use a potato masher to mash to our desired consistency, and keep warm.
Place the shrimp in a large bowl and add the olive oil, cumin, 1 teaspoon garlic powder, adobo sauce and salt and pepper. Coat the shrimp in the mixture and then place on a parchment-lined baking sheet and bake for 6 to 8 minutes, until fully cooked.
Meanwhile, heat a large skillet over the stove and add the remaining 3 Tablespoons of butter. Toss in the corn and chipotle chiles, stirring to cook through and char slightly, seasoning with salt and pepper to taste. Divide the mashed potatoes among 4 bowl, and top with the spicy corn and roasted shrimp.
Serving: 0.25pound shrimp | Calories: 638kcal | Carbohydrates: 62g | Protein: 32g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 353mg | Sodium: 1611mg | Potassium: 1386mg | Fiber: 7g | Sugar: 1g | Vitamin A: 15.4% | Vitamin C: 67.6% | Calcium: 26.8% | Iron: 28.5%