This Spicy Shrimp and delicious tender Diced Potatoes dish put a smile on my husband’s face. My husband seems to have a thing for potatoes and I try to cook them in moderation. The other day I made this dish using some potatoes we harvest from the garden and added some shrimp to spice it up a bit.
16 oz. Bag easy peel shrimp (uncooked)
Potatoes approximately 10 -12 medium sized
4 oz. crème cheese
1/2 Cup water
Old Bay Seasoning
Pink Himalayan Salt (or other salt of choice)
Peel, slice, dice potatoes and season with himalayan salt and pepper.
Peel, do any extra de-veining and rinse shrimp. Season shrimp with 1 tsp. Chipotle, 1/4 tsp. Lemon Pepper, 1/2 tsp. Himalayan Salt, 1/4 tsp. Moroccan Seasoning.
Place 2 tbs. of butter in skillet (feel free to use olive oil if you like) and pour in diced potatoes.
After potatoes have cooked for about 15 minutes and have browned to your liking add 1/2 cup of water to complete the tenderizing process ( you may also put a lid on at this time).
Take 1 tbs. butter and place in hot skillet. Pour in seasoned shrimp and let cook for 5-10 minutes or until the have all turned pink. After they are done let set to the side until your potatoes have completely cooked.
Combine Shrimp & Potatoes
Next add the 4 oz, of crème cheese and stir into your potatoes.
Add another tbs of butter and then add in your cooked shrimp.
Combine the two together
Although the shrimp are spicy, they weren’t extremely spicy. I was able to enjoy them and that’s a plus because I can’t do extremely spicy food. Hope you get to try this and enjoy as much as we did. Does your husband have a thing for potatoes?