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Ingredients for Garlic Butter Shrimp with Creamy Cajun Sauce over Mashed Potatoes

Gathering the right ingredients is the first step to creating this delightful dish. Here’s what you’ll need:

• Shrimp: Large, peeled, and deveined shrimp are perfect for this recipe. They soak up the flavors beautifully.
• Butter: A must for that rich, savory taste. We’ll use it for both the shrimp and the sauce.
• Garlic: Freshly minced garlic adds a fragrant kick that elevates the dish.
• Cajun seasoning: This spice blend brings the heat and depth of flavor. Feel free to adjust it to your taste!
• Salt & black pepper: Essential for seasoning, enhancing the natural flavors of the ingredients.
• Fresh parsley: A sprinkle of chopped parsley adds a pop of color and freshness to the dish.
• Flour: Used to create a roux for the creamy sauce, giving it that luscious texture.
• Chicken broth: This adds a savory base to the sauce. You can use low-sodium broth for a healthier option.
• Heavy cream: For that creamy richness in the sauce. You can substitute with milk for a lighter version.
• Smoked paprika: This adds a subtle smokiness that complements the Cajun flavors.
• Chili flakes: Optional, but they bring an extra kick if you like your dish spicy!
• Potatoes: Choose starchy potatoes for the fluffiest mashed potatoes. They’re the perfect canvas for the sauce.
• Warm milk: This helps achieve a creamy consistency in the mashed potatoes. Heavy cream can be used for a richer texture.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Garlic Butter Shrimp with Creamy Cajun Sauce over Mashed Potatoes

Now that we have our ingredients ready, let’s dive into the cooking process! This Garlic Butter Shrimp with Creamy Cajun Sauce over Mashed Potatoes is a delightful dish that comes together in just a few steps. Follow along, and I promise you’ll impress everyone at the dinner table!

Step 1: Prepare the Mashed Potatoes

Start by boiling your cubed potatoes in a large pot of salted water. Cook them until they’re fork-tender, which usually takes about 15 to 20 minutes. Once they’re ready, drain the water and return the potatoes to the pot. Add in butter, warm milk, salt, and pepper. Mash everything together until creamy and smooth. The key is to make them fluffy, so don’t rush this step! Set your mashed potatoes aside while you work on the shrimp and sauce.

Step 2: Cook the Shrimp

Next, it’s time to cook the shrimp! Season them with Cajun seasoning, salt, and pepper. In a skillet, melt some butter over medium heat. Once it’s sizzling, add minced garlic and sauté until fragrant—about 30 seconds. Then, toss in the shrimp, cooking them for just 1 to 2 minutes on each side. You want them pink and opaque, so be careful not to overcook! Once done, remove the shrimp from the skillet and keep them warm while you prepare the sauce.

Step 3: Make the Creamy Cajun Sauce

In the same skillet, melt another tablespoon of butter. Whisk in flour to create a roux, cooking for about a minute. Gradually pour in chicken broth, whisking until smooth. Then, stir in heavy cream, Cajun seasoning, smoked paprika, and chili flakes if you like it spicy! Let the sauce simmer for 3 to 4 minutes until it thickens slightly. Taste and adjust the seasoning with salt and pepper. This sauce is the star of the show, so make sure it’s bursting with flavor!

Step 4: Assemble the Dish

Now comes the fun part—plating! Start by spooning a generous amount of creamy mashed potatoes onto each plate. Next, drizzle the rich Cajun sauce over the potatoes, creating a beautiful base. Finally, arrange the succulent shrimp on top, and don’t forget to garnish with fresh parsley for that pop of color. Serve hot and watch as everyone digs in with delight!

Ingredients:
1 lb Mexican chorizo sausage or smoked sausage, sliced into rounds
1 tbsp olive oil (if using lean sausage)
1 small red onion, diced
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
1 (12 oz.) package fire-roasted frozen corn (or fresh corn kernels)
1 (4 oz.) can diced green chiles
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp salt (adjust depending on sausage)
¼ tsp black pepper
4 cups (32 oz.) chicken stock or low-sodium broth
2 cups sour cream (full-fat) or Greek yogurt (for creaminess)
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco

Directions:
Prepare the Ingredients: In a skillet over medium heat, add the olive oil (if using lean sausage) and sauté the diced red onion and jalapeño until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Combine in the Crockpot: Transfer the sautéed mixture to the crockpot. Add the sliced sausage, fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, black pepper, and chicken stock. Stir to combine.

Cook the Soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sausage is cooked through and the flavors meld together.

Finish the Soup: Once cooked, stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Mix until well combined and creamy.

Serve: Ladle the soup into bowls and top with crumbled queso fresco. Enjoy this comforting and zesty soup with tortilla chips or warm tortillas!

Ingredients:

– 1 1/2 lbs (680g) beef chuck roast, thinly sliced
– 3 cups beef broth
– 1/3 cup soy sauce
– 1/4 cup oyster sauce
– 2 tbsp hoisin sauce
– 1 tbsp sesame oil
– 1 tbsp minced garlic
– 1 tsp ground ginger
– 2 cups broccoli florets
– 1 cup sliced carrots
– 1 cup sliced mushrooms
– 3 packs (3 oz each) instant ramen noodles, seasoning packets discarded
– Optional: chopped green onions and sesame seeds for garnish

Directions:

Add sliced beef, beef broth, soy sauce, oyster sauce, hoisin sauce, sesame oil, garlic, and ginger to your slow cooker. Stir well to combine. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender.

About 30 minutes before serving, add broccoli, carrots, and mushrooms to the slow cooker. Stir to mix and let the vegetables cook until tender.

Break the ramen noodles into smaller pieces and submerge them into the slow cooker liquid. Cover and cook for an additional 5-10 minutes, or until the noodles are softened and have absorbed some of the broth.

Serve hot, garnished with chopped green onions and sesame seeds if desired.

Prep Time: 15 minutes | Cooking Time: 6-7 hours | Total Time: 6 hours 15 minutes
Kcal: 400 kcal per serving | Servings: 6

This Slow Cooker Beef Ramen Noodles recipe combines tender beef, vibrant vegetables, and savory noodles for a comforting and flavorful dish. It’s a family-friendly meal that’s easy to prepare and perfect for weeknight dinners or casual gatherings. Enjoy the rich flavors and hearty texture of this Asian-inspired classic!

Ingredients

1 cup shredded cheddar

Steps

Serve hot, topped with a spoonful of sour cream, diced tomatoes, and chopped cilantro.

Ingredients

Steps

Notes

1. Letting the pie rest before slicing allows the filling to set for clean portions.

Ingredients

Steps

Notes

1. Softened cream cheese spreads more evenly; allow time for cooling as the filling becomes very hot.

Required Equipment

• Non-stick skillet
• Spatula
• Mixing bowl
• Knife

Allergen Information

Nutritional Info (per serving)

Ingredients

• 1 Tbsp olive oil 

• ½ lb ground beef or Italian sausage 

• ½ tsp garlic powder 

• ½ tsp onion powder 

• ½ tsp Italian seasoning 

• ¼ tsp crushed red pepper flakes (optional) 

• Salt and pepper to taste 

• ½ cup sugar‑free marinara sauce 

• ½ cup shredded mozzarella cheese 

• ¼ cup sliced mushrooms 

• ¼ cup sliced black olives 

• ¼ cup diced bell peppers 

• ¼ cup pepperoni slices (or turkey pepperoni) 

• 2 Tbsp grated Parmesan cheese 

• Fresh basil or parsley for garnish 

Directions 

1. Cook the Meat: Heat olive oil in a skillet over medium heat. Add ground beef or sausage and cook until browned, breaking into crumbles. Drain excess grease.

2. Season the Meat: Stir in garlic powder, onion powder, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook 1 more minute.

3. Assemble the Pizza Bowls: Preheat oven to 375 °F (190 °C). In oven‑safe bowls or ramekins, layer cooked meat at the bottom. Pour marinara sauce evenly over meat.

4. Add Toppings: Sprinkle mozzarella cheese, then add mushrooms, olives, bell peppers, and pepperoni. Top with Parmesan cheese.

5. Bake: Place bowls in oven and bake 10–12 minutes, until cheese is melted and bubbly.

6. Garnish and Serve: Remove from oven, garnish with fresh basil or parsley, and serve hot. Enjoy your low‑carb pizza bowl! 

Nutritional Information 

• Prep Time: 10 minutes 

• Cook Time: 10 minutes 

• Total Time: 20 minutes 

• Calories: ~300 kcal per serving (without protein add‑ins) 

• Servings: 2 servings 

Enjoy all the pizza flavors you love—crust free! 

47 bikers showed up to walk my 5 year old son into kindergarten because his father was killed riding his motorcycle to work.47 bikers showed up to walk my 5 year old son into kindergarten because his father was killed riding his motorcycle to work.

They came at 7 AM sharp, leather vests gleaming in the morning sun, surrounding our small house like guardian angels with tattoos and gray beards.

My son Tommy had been refusing to go to school for three weeks, terrified that if he left the house, I might disappear too like Daddy did. Every morning ended in tears and begging, his small hands clutching my legs, promising to be good if I just let him stay home forever.

But this morning was different. The rumble of motorcycles made him run to the window, his eyes wide as bike after bike pulled into our street.

These weren’t strangers – they were Jim’s brothers, men who’d been suspiciously absent since the funeral three months ago.

“Mommy, why are Daddy’s friends here?” Tommy whispered, pressing his nose against the glass.