Ingredients

• Mashed Potatoes
• 3 medium potatoes, peeled & cubed or skin-on for rustic style
• 2 tbsp butter
• ¼ cup milk more if needed
• Salt & black pepper, to taste
• Garlic Butter Shrimp
• 10–12 medium shrimp, peeled & deveined
• 1 tbsp butter
• 1 tsp olive oil
• 2 cloves garlic, minced
• ½ tsp paprika
• Salt & black pepper, to taste
• Vegetables
• 1 cup broccoli florets
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• ½ green bell pepper, diced
• 1 tsp olive oil
• Pinch of salt & pepper

Directions

• Boil potatoes in salted water until fork-tender (12–15 mins). Drain and mash with butter, milk, salt, and pepper until creamy.
• Heat olive oil in a skillet over medium heat. Add broccoli and diced peppers, season with salt and pepper, and cook 4–5 mins until tender but still vibrant.
• In a separate skillet, melt butter with olive oil. Add garlic and sauté 30 seconds. Add shrimp, paprika, salt, and pepper. Cook 2–3 mins per side until pink and lightly golden.
• Place mashed potatoes on one side of the plate, arrange shrimp and vegetables on the other side. Garnish with black pepper if desired.

Notes

• 1-5-26 3/4 Recipe
• Shrimp
• Red Onion Diced
• Basil Med.
• Hungarian Paprika
• Hot Hungarian Paprika
• Lemon Juice
• Veggies
• Red Onion Sliced
• Mexican Oregano
• Cilantro Dried
• For extra flavor, squeeze a little lemon juice over the shrimp before serving.
• Swap broccoli with green beans or asparagus for variety.
• Use heavy cream instead of milk for even creamier mashed potatoes.

Photos