Chili-Garlic Shrimp

Chili Garlic Shrimp

The shrimp! That’s what this dish is called at my favorite Irish pub in Santa Barbara (Dargan’s). Dargan’s is definitely a favorite meeting spot for me and my best friend Jessica. We have spent many an hour chatting away over pints there. The shrimp is one of my go to dishes if we happen to be grabbing dinner there (their black bean burger is pretty amazing as well). Well unfortunately, Jess and I have been busy ladies lately and we haven’t been to Dargan’s in a while, but I had a hankering for the shrimp, so I tried my best to recreate the meal at home. It’s not an exact replica, but it’s pretty close and just as delicious.

For some reason I had never thought to combine mashed potatoes and shrimp into one dish before having it at Dargan’s. The two never seemed like a combination that would work all that well. I was definitely wrong about that. Quite frankly I should have known better; obviously two of my favorite foods are going to be amazing together…Obviously.

Chili Garlic Shrimp

Chili-Garlic Shrimp
(serves 2)

  • 2 large potatoes, peeled and cubed
  • 1 tablespoon unsalted butter
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • extra virgin olive oil
  • 12 large shrimp
  • 4 cloves garlic, minced
  • Sweet chili sauce
  1.  Place the peeled and cubed potatoes in a pot. Cover with water and boil until tender, about 15-20 minutes.  When the potatoes are quite soft, drain them completely and return them to the pan over medium heat. Add the butter and cook for a few minutes over medium heat, stirring the potatoes vigorously to help any leftover water evaporate. When any remaining water has evaporated, and the potatoes are quite smashed up and smooth, remove from heat. Add the warm milk and garlic powder. Mix together until everything is smooth and creamy (I usually use a hand mixer, it’s easier and faster).  Season to taste with pepper and salt.
  2. While the potatoes are cooking, heat the olive oil in a large pan. Add in the shrimp and garlic. When the shrimp are nearly completely cooked (pink) pour in a generous drop of the sweet chili sauce and stir to coat.
  3. When the shrimp are done, dish up the potatoes on two plates. Divide the shrimp between the plates with any of the remaining sauce in the pan. Feel free to add more chili sauce if you want it.
  4. Serve and enjoy!

 

 

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