Wednesday, May 12, 2010

Spicy Shrimp & Peppers and Goat Cheese Mashed Potatoes

I was worried I would regret buying that potato ricer. It's now safe to say I don't.

Not only has it paved the way to delicious gnocchi, it has expanded its repertoire to mashed potatoes. I don't make mashed potatoes often, only because I have no self-control. Once I finish my very sensible portion size, I take my dish to the sink to rinse it, and before I know it, I'm standing over the pot eating the potatoes with a serving spoon.

And when goat cheese is added to the mix...well, there's basically no hope of keeping my caloric consumption in check. Consider this fair warning. The spicy, acidic shrimp and pepper topping is a pleasantly bold counterpoint to the creamy potatoes. In fact, the combination of flavors is almost good enough to take one's mind off a devastating Stanley Cup playoffs loss [see above photo].

This is one of those dishes that Ross deemed "menu-worthy" (the menu of our fictional island bistro, of course). I love when he says that :-)

If you don't have a potato ricer, you can still make this - you'll just have to mash your potatoes by hand, or you can always just use an immersion blender or hand mixer to get that creamy consistency (although many mashed potato purists advise against this because over-mixing can over-activate the starches, resulting in gluey mashed potatoes). No matter how you make them, I promise you won't have any trouble eating them.


5-6 medium-sized Russet potatoes, peeled and cut into large chunks
3 T. butter
1/2 c. milk
~1 c. vegetable or chicken broth
8 oz. goat cheese
salt and pepper

2 T. olive oil
1 T. butter
2 bell peppers (I used red and yellow), sliced
1 medium onion, sliced
1 pt. grape tomatoes
cayenne pepper
red pepper flakes
juice of one lemon
~1/2 c. white wine
fresh chopped parsley
salt and pepper
~12 large raw shrimp, peeled and deveined, defrosted if frozen


In a large pot of salted water, boil the potatoes until very tender (some falling apart). Drain. Using a potato ricer, push them through the ricer into the same pot you cooked them in. Add the butter, broth, milk, salt, pepper, and goat cheese and stir over low heat until cheese is melted and mashed potatoes are hot.


Meanwhile, heat the oil and butter over medium heat. Add peppers and onions and salt, pepper, cayenne, red pepper flakes, and papkrika. When peppers have softened a bit, add tomatoes. Stir till all the peppers/onions are coated in the seasonings.


When over half the tomatoes have burst, stir in the parsley, lemon juice and wine. Add the shrimp and reduce the heat to low. Cook, stirring, until shrimp are just done. Spoon some potatoes onto the plates. Spoon the shrimp mixture over top. Garnish with extra parsley and serve. Enjoy!

Eat well and enjoy life, friends! More soon...

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