Ingredients:

  • 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
  • 5 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh chives, finely sliced

Instructions:

  1. Bring a large pot of salted water to a boil. Add cubed potatoes and simmer for 12–15 minutes until fork-tender.
  2. Drain the potatoes and return them to the hot pot for 1 minute over low heat to evaporate excess moisture.
  3. Mash potatoes thoroughly with 4 tbsp butter, heavy cream, garlic powder, salt, and pepper until smooth.
  4. Pat shrimp completely dry with paper towels and toss in a bowl with Cajun seasoning, smoked paprika, and cayenne pepper.
  5. Heat olive oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 2 minutes per side until pink and opaque.
  6. Spoon mashed potatoes into four bowls, creating a small well in the center of each.
  7. Top potatoes with seared shrimp and a handful of shredded cheddar cheese.
  8. Place bowls under a broiler or in the microwave for 30 seconds until cheese is melted.
  9. Finish each bowl with a drizzle of melted butter (1 tbsp total divided) and a sprinkle of fresh chives.