Cajun Shrimp with Mashed Potatoes and Sautéed Vegetables

Instructions

Step 1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.

Step 2. In a bowl, combine the paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper. Toss the shrimp with the seasoning and olive oil.

Step 3. Heat a large skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.

Step 4. In the same skillet, add the olive oil and sauté the onion and bell pepper for 4–5 minutes.

Step 5. Add the broccoli and garlic and cook for another 3–4 minutes until the vegetables are tender-crisp.

Step 6. Remove the vegetables from the skillet and keep warm.

Step 7. Add the butter, chicken broth, Worcestershire sauce, and Cajun seasoning to the skillet. Simmer for 2–3 minutes until slightly reduced.

Step 8. Return the shrimp to the skillet and toss to coat in the sauce.

Step 9. Drain the potatoes and return them to the pot. Add the butter, warm milk, salt, and pepper.

Step 10. Mash until smooth and creamy.

Step 11. Divide the mashed potatoes among serving bowls or plates. Top with the sautéed vegetables and Cajun shrimp.

Step 12. Spoon the pan sauce over the shrimp and potatoes, garnish with fresh parsley, and serve immediately.

Storage and Reheating Tips

Store leftover shrimp, mashed potatoes, and vegetables in separate airtight containers in the refrigerator for up to 3 days.

Reheat the shrimp gently in a skillet over low heat to prevent overcooking.

Warm the mashed potatoes with a splash of milk to restore their creamy texture.

Reheat the vegetables in a skillet or microwave until heated through.

For best quality, consume shrimp within 2–3 days and avoid freezing the assembled dish.