Cooking Instructions

• Begin by placing the chopped potatoes in a large pot filled with salted water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook the potatoes for about 15 minutes, or until they are fork-tender. Drain the potatoes and return them to the pot, ready for mashing.
• Add 4 tablespoons of butter and ½ cup of milk to the drained potatoes. Use a masher to blend everything together until the potatoes are creamy and smooth, adjusting the consistency to your liking. Season with salt and pepper to taste. Set the mash aside and keep warm.
• In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is bubbling, add the minced garlic and sauté for about one minute, stirring frequently, until it becomes fragrant and golden.
• Carefully add the peeled and deveined shrimp to the skillet, ensuring they are evenly distributed. Cook the shrimp for about 3-4 minutes, stirring occasionally, until they turn vibrant pink and opaque.
• Pour in 1 cup of heavy cream and ½ cup of chicken broth, followed by ½ teaspoon of paprika. Stir everything together gently to combine. Let the mixture simmer for approximately 3-4 minutes, allowing it to thicken slightly.
• Remove the skillet from the heat and stir in 4 tablespoons of chopped parsley.
• On a large plate, scoop a generous helping of your creamy mashed potatoes as a base. Top them with the creamy garlic shrimp, ensuring some of the luscious sauce drizzles down the sides.