Thai Shrimp & Potatoes Shrimp and Grits was the inspriation for this dish. I wanted to create a unique dish with the Simply Potatoes Traditional Mashed Potatoes, along with a shrimp. My family LOVES mashed potatoes as well as shrimp, so I thought I'd try to come up with an entree that included both of our favorites! I invited a group of friends over to do the "taste testing" and this recipe won everybody over! One tip: don't throw out the bacon fat! Reserve your bacon fat and use it when cooking. It's not like we are adding tons of fat to the recipe here, just enough to help bring out the flavor. You can use any dry white wine, but I perfer to use a Sauvignon Blanc in this recipe because of the citrus level. Also, I love the brand "Taste of Asia" Sweet Chili Sauce, but feel free to choose the brand you love. I hope you enjoy making this recipe for your friends and family!
- 48 ounces Simply Potatoes Traditional Mashed Potatoes
- 5 tablespoons heavy cream
- 1 (1 lb) package bacon, chopped and cooked
- 5 cups fresh spinach, roughly chopped
- 1 cup goat cheese, softened
- 1 lb fresh large shrimp, cleaned, deveined, and tails removed
- 2 cups sweet chili sauce
- 1 1⁄2 cups dry white wine, Sauvignon Blanc recommended
- 2 tablespoons olive oil
- salt, to taste
- fresh ground pepper, to taste
- In a large sauté pan, sauté bacon until cooked; be careful not to “crisp” the bacon. Set aside and reserve bacon fat for later use. Leave 2 tablespoons of bacon fat in sauté pan for spinach.
- Add spinach to sauté pan and quickly sauté over med. high heat until wilted. Remove spinach and set aside.
- In large saucepan, add mashed potatoes, cream, goat cheese, and cooked bacon (reserve 4 tablespoons of cooked bacon for later use). Cook over medium-low heat until potatoes are hot and cheese has melted completely. Stir in sautéed spinach and season with salt and pepper. Remove from heat and keep warm until ready to serve.
- Meanwhile, in sauté pan, heat 2 tablespoons of reserved bacon fat and olive oil. Add shrimp and sauté over med. high heat for approximately 2 - 4 minutes or until shrimp start to turn pink. Remove from pan and set aside.
- Add wine and sweet chili sauce to sauté pan and bring to a simmer over medium heat. Place shrimp and any juice from bowl in the sauce mixture. Continue cooking over medium heat until shrimp are completely cooked; approximately another 2 -3 minutes. Stir in reserved 4 tablespoons of cooked bacon. Remove from heat.
- To plate; place one large spoonful of mashed potatoes in center of plate and spoon on shrimp and sauce over potatoes.