Easy Cottage Potatoes Recipe Recipe For Shrimp

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GARLIC ROASTED SHRIMP AND POTATOES



Garlic Roasted Shrimp and Potatoes image

Garlic Roasted Shrimp and Potatoes is a super easy pantry essential sheet pan dinner for busy weeknights with super crispy potatoes, spices, peppers, onions and shrimp.

Provided by HWC Magazine

Categories     Main Course

Time 40m

Number Of Ingredients 9

4 cups potatoes (chopped (we left the peel on))
1 onion (peeled and sliced )
3 tbsp olive oil ((2 tbsp for potatoes and reserve 1 tbsp for shrimp and peppers))
2 tsp garlic powder (dried ground)
2 tsp paprika (dried ground)
2 tsp cumin (dried ground)
salt and pepper (to taste)
2 bell peppers (chopped)
12 oz shrimp (large peeled, deveined and tail removed.)

Steps:

  • Preheat oven to 425 degrees F (218 degrees C)
  • Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
  • In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
  • Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
  • Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
  • In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
  • Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
  • Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 219 kcal, Carbohydrate 8 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 214 mg, Sodium 668 mg, Fiber 2 g, Sugar 4 g

POTATOES SAUTEED WITH SHRIMP



Potatoes Sauteed With Shrimp image

Make and share this Potatoes Sauteed With Shrimp recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

8 small red potatoes, large dice
4 tablespoons olive oil, divided
1 lb small shrimp, cleaned
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes

Steps:

  • Fry potatoes in 3 T olive oil until browned and tender.
  • Remove and keep warm.
  • Add remaining oil to skillet, add shrimp.
  • Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
  • Return potatoes and mix well.

Nutrition Facts : Calories 446.6, Fat 15.2, SaturatedFat 2.1, Cholesterol 142.9, Sodium 1285.7, Carbohydrate 57.1, Fiber 6, Sugar 4.7, Protein 22.2

COTTAGE POTATOES



Cottage Potatoes image

I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. -Mary C. Sholtis, Ashtabula, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 14 servings.

Number Of Ingredients 11

12 large potatoes, peeled and diced
8 ounces Velveeta, cubed
1 large onion, finely chopped
1 large green pepper, chopped
1 jar (2 ounces) diced pimientos, drained
1 slice bread, torn into crumbs
3 tablespoons minced fresh parsley, divided
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup butter, melted
1-1/2 cups cornflakes, crushed

Steps:

  • Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.

Nutrition Facts : Calories 389 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 393mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 6g fiber), Protein 10g protein.

GARLIC SHRIMP AND POTATOES



Garlic Shrimp and Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds large shrimp, peeled and deveined
1 pound sugar snap peas, trimmed
6 cloves garlic, minced
1 tablespoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
1 1/2 pounds small red potatoes, halved
3/4 cup buttermilk
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
Finely grated zest of 1 lemon

Steps:

  • Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
  • Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1 tablespoon chives.
  • While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
  • Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among plates. Sprinkle with the remaining 1 tablespoon chives.

Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 9 grams, Cholesterol 173 milligrams, Sodium 993 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 23 grams, Sugar 9 grams

SHRIMP WITH SCALLIONS AND CRISPY POTATOES



Shrimp with Scallions and Crispy Potatoes image

One skillet dinners for the win! This slightly spicy curried shrimp bake is ready to hit the table in just 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 6

2 tablespoons plus 1 teaspoon olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
2 scallions, white and green parts separated and thinly sliced
1 pound large peeled and deveined frozen shrimp, thawed
2 teaspoons curry powder
Coarse salt and ground pepper

Steps:

  • In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites, and cook 1 minute more. Transfer to a plate (reserve skillet).
  • Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens.

Nutrition Facts : Calories 285 g, Fat 10 g, Fiber 2 g, Protein 26 g

COTTAGE PIE



Cottage Pie image

This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.

Provided by KMOMMYZ

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 9

4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
1 ½ cups frozen peas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
  • Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
  • Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 27.7 g, Cholesterol 76.2 mg, Fat 24.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 11.9 g, Sodium 199.4 mg, Sugar 2.2 g

SAUTE OF SHRIMP AND POTATO



Saute of Shrimp and Potato image

An easy shrimp meal for a busy weekday evening. Serve with a salad on the side and a nice cold beer! :) From Pol Martin cookbook.

Provided by daisygrl64

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 lb medium shrimp, peeled, deveined and cut in two
2 medium potatoes, peeled and diced
1/2 lb fresh mushrooms, cleaned and quartered
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh fennel leaves, chopped
salt, to taste
black pepper, to taste

Steps:

  • heat 1 tablespoon olive oil in frying pan over high heat. add shrimp and saute for 3 minutes. remove from pan and set aside.
  • add remaining oil to hot pan. add potatoes and season with well, cook for 4 minutes over medium heat. mix well and cover pan, continue cooking 6 minutes or just until potatoes are almost cooked.
  • add mushrooms, garlic, parsley and fennel. season and cook for 4 minutes over high heat.
  • return shrimp to pan, mix and cook 2 minutes to reheat.
  • serve.

Nutrition Facts : Calories 277.3, Fat 9, SaturatedFat 1.4, Cholesterol 172.8, Sodium 178.4, Carbohydrate 22.1, Fiber 3, Sugar 1.8, Protein 27.1

CHEF JOHN'S COTTAGE FRIES



Chef John's Cottage Fries image

While they don't get the same love as French fries, home fries, or steak fries, cottage fries more than hold their own against their potato side dish fraternity brothers.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 5

4 baking (russet) potatoes, sliced into 3/8-inch thick rounds
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch herbes de provence, or to taste
2 tablespoons olive oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  • Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
  • Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
  • Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 29 g, Fat 6.9 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 332.1 mg, Sugar 1.6 g

SHRIMP BOIL WITH CORN AND POTATOES



Shrimp Boil with Corn and Potatoes image

This Classic Shrimp Boil with Corn and Potatoes recipe is as tasty as it is satisfying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

2 lemons, halved
2 large onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
Shrimp Boil Spice Bundle
3 pounds medium red potatoes, scrubbed
8 to 10 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
1 cup (2 sticks) melted unsalted butter
Hot sauce
Lemon wedges, for serving

Steps:

  • Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze juice from the lemons into water, then add the halves. Add onions, garlic, and spice bundle.
  • Add potatoes to pot, reduce heat, and simmer, covered, until potatoes are almost tender, about 10 minutes. Add corn; continue cooking 5 minutes more.
  • Stir in shrimp, submerging them completely. Cover partially, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the shrimp and vegetables in a large colander, discarding remaining liquid.
  • Make spicy butter: In a small saucepan, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
  • Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter and lemon wedges, if desired.

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