Delicious, easy, and healthy. This recipe uses ingredients you wouldn't normally put together with awesome results! Assemble everything ahead of time and all you need is 15 minutes to cook before serving. Recipe credit: Food Network with my modifications below.
1 ¼poundslarge shrimp, peeled and deveined Can use defrosted shrimp
1poundsugar snap peas, trimmed Cut off any tough ends
6clovesgarlic, minced
1tablespoonchopped fresh thyme
2tablespoonsextra virgin olive oil
1 ½poundssmall red potatoes, halved
½cupmilk
¼cupsour cream
4tablespoonsunsalted butterdivided
Kosher salt and ground pepper
2tablespoonschopped fresh chives
¼cuplemon juice about one lemon
Instructions
Toss the shrimp, snap peas, garlic, thyme, and olive oil in a large bowl; set aside. (If prepping ahead of time, refrigerate until ready to cook). If cooking immediately, preheat the broiler.
Put the potatoes in a pot and cover with water by 1 inch. (If prepping ahead of time, potatoes can be left in pot until ready to boil). When ready to cook, bring the potatoes to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Drain potatoes and return to pot. Add the milk, sour cream, 2 tablespoons of butter and ½ teaspoon salt and some pepper. Mash and stir in 1 tablespoons of chives.
While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with lemon juice. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among the plates. Sprinkle with the remaining 1 tablespoon chives.