Creamy Shrimp & Potatoes Skillet

Just because you showed a ton of love to the creamy ground beef and potato skillet, I was like, you know what? It's only right that I do the same recipe but this time using seafood for all of my seafood lovers. With that being said, let's get to cooking. As you can see, I have my jumbo shrimp. Well, you know what? Take that back. It's not jumbo. It's super colossal, okay? The shrimp has been deveined front and back, of course. If you don't want to devein it in the front, that's up to you. But nevertheless, that's what we did, all right? And to season up the shrimp, we're going to start off with adding some oil. It's going to help with the marination process and also allowing the seasoning to stick to the shrimp. I'm going to get down and dirty, so I'm going to put my gloves on. You feel me? We're going to add some salt and ground black pepper. We're not going to add too many seasonings because we want to keep the flavors of the shrimp going. We don't want to camouflage the flavors too much by adding a ton of seasonings. We're going to add some onion powder along with our smoked paprika for that nice, beautiful color. Not smoked, but regular paprika. I take that back. This is regular paprika for color. I'm also going to add some of my all-purpose chicken seasoning. This has no chicken whatsoever, and the ingredients, however, is delicious on chicken, seafood, different types of protein, and veggies. We're going to go ahead. We're going to mix it up really, really good. In the meanwhile, you know what? Before we even move on, that's what I'm going to do. To bring out the shrimp flavors even more, let's add a small pinch of shrimp bouillon. I'm going to add it to my hand because I don't want a whole ton of it coming out. That should be perfect. Mix it on up really good. In the meanwhile, we're going to heat our pan up. Make sure it's a heavy-duty skillet or, better yet, if you have a cast-iron skillet on hand, pull that cast-iron skillet off of the shelf, heat it on up, and let's get it. Let's introduce some oil to our pan. Place the shrimp flat down into the pan. Allow as much surface contact. We're not searing the shrimp. However, we are halfway cooking the shrimp. We're not going to cook it all the way through just yet because we plan on making a creamy sauce. At that point in time, we're going to re-add the shrimp back to the pan. About one to two minutes on each side will be perfect. We are cooking on a medium-low heat. Add a little bit more oil. We have a lot of seasoning and flavorings at the bottom of the pan. Perfect, just the way we like it. Let's go in and add some butter. You know, just add all of the butter. Why not, right? Allow the butter to melt. We are going to reach for our diced potatoes. Let's allow the potatoes about eight to ten minutes to get nice and golden brown. We're going to build that nice little crust on the potatoes that we love so much. And yes, I know a lot of you are probably like, damn, this is going to be quick, eight to ten minutes. No, the potatoes are still not going to be cooked through, however, but it's going to be cooked through enough so by the time we add the other ingredients, everything is going to fall into place. Let's see what's going on with our potatoes. You got to be honest, are you not happy with this right here? Because I know I am. This is gorgeous. All right, we're going to get in there. We're going to flip them around a little bit. Going to lower the flame even more. And at this point in time, we're going to add our diced onions along with some bell peppers. We're going to allow the onions to become translucent along with the red bell peppers as well. And at this point in time, we are going to add our finely chopped garlic. Get it all in there, of course. Mix it on up really, really good. Give it a little oil. Speed things up just a bit. And once that garlic is fragrant, we're going to incorporate the garlic with the potatoes. All right, at this point in time, we're going to add our broth. Now, when it comes down to the broth, I'm going to leave that part up to you. I happen to have some shrimp bouillon on hand, so I'm going to add my shrimp bouillon with water. If you want to add seafood broth or even chicken broth, you definitely can. You're not going to spoil the recipe if you add either or. All right, at this point in time, we're going to cover it back down with the lid. Allow it to go for approximately another eight minutes until the potatoes are slightly fork tender. Let's add some paprika to give our potatoes a little color. We're going to add a little bit more onion powder for that extra flavor, along with the garlic powder, pinch of salt, ground black pepper, Worcestershire sauce, of course. Don't leave home without it. That should be perfect. A couple tablespoons of the Worcestershire. It's enough, more than enough. Give it a good stir. Also, I want you to taste it, see if the flavors are what you're looking for. Of course, if you need to add additional seasonings, you definitely can at this point in time. We're going to cover it on down, add some heavy cream. Hence the fact, how is it going to be creamy if we don't add the heavy cream, right? If you want to add half and half, however, you definitely can. We're going to combine the cream with the sauce and potatoes. Let's go in there with a fresh block of Parmesan cheese. Not only is the Parmesan cheese going to provide that delicious flavor, right? It's going to give it a nice nutty flavor, but it's also going to help to thicken the sauce when combined with the heavy cream. I don't know about you, but I love cheese, especially when it comes to Parmesan cheese. Absolutely delicious. Let's add some fresh thyme. We're going to pull the leaves against the stem and that's going to allow an easy extraction. If the leaves are growing this way, you're going to pull downward. It makes this so much easier. We also have some rosemary, which I'm just going to break up with my hands. Let's add some fresh parsley. I'm going to reserve some of the extra parsley, of course. At this point in time, potatoes are tender, so let's add our shrimp back to the mix, along with all of the dessert juices. I'm going to situate the shrimp into the pan, make it look really pretty. We're going to leave some of the shrimp sitting on top. We're going to place some of the shrimp towards the bottom of the pan. Add a little bit of my seasoning, of course. That's going to definitely give it a nice herbaceous flavor as well and also brighten up the flavors. At this point in time, I think it's fair enough to say we can go ahead and turn the stovetop off and we're finished. All right, we didn't add this to the creamy beef, but I'm going to add it to the creamy shrimp and potato skillet. This is just some red chili flakes. Not only is it going to give it that element of flavor, but it's also going to give it that element of pop. As you can see, this is gorgeous. You have the seasonings. Everything is just standing out and it looks amazing. Without further ado, let's get in there for a taste test. We have our beautiful creamy potatoes, along with our gorgeous shrimp. We have our creamy potatoes. Let's get it. Let's get it. Oh, hot. It's hot, but you know something is delicious when it's hot and you don't what? You don't spit it out. You keep chewing or you try to cool it in between your cheeks. That's how you know when something is good. This is a winner, an absolute winner. As you saw, I went ahead and left the tails of the shrimp on simply for presentational purposes, but when it comes to the flavors, oh man, absolutely delicious. Give this recipe a try. Let me know what you think. Of course, Cooking With Tammy Seasoning at CookingWithTammy.shop. I'll leave the link. When you're looking for the recipe, you're going to scroll down to where it says more, M-O-R-E at the bottom of the video. A drop down display box is going to open and boom, there goes the full recipe. As always, I'm your girl Cooking With Tammy and I will definitely catch you guys in another video. Thank you so much for always tuning in and until next time.