Flying Angels
Elevate your dinner game with "Flying Angels," a show-stopping dish that pairs succulent bacon-wrapped shrimp with creamy Yukon gold mashed potatoes and a luxurious lemon-butter sauce. Perfectly crispy bacon encases tender, flavorful shrimp, offering a delightful contrast to the velvety potatoes infused with garlic and cream. A finishing drizzle of buttery lemon sauce ties everything together, while a sprinkle of fresh parsley adds a vibrant touch of color and flavor. With just 20 minutes of prep time, this impressive yet approachable recipe is ideal for dinner parties or a special weeknight treat. Optimize your experience with this restaurant-quality dish that's guaranteed to impress both seafood and comfort food lovers alike!
TITAN HAUS
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 12 pieces Bacon slices
- 4 cups Yukon gold potatoes, peeled and cubed
- 6 tablespoons Unsalted butter, divided
- 1 cup Heavy cream
- 2 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 12 pieces Toothpicks
Instructions
Preheat your oven to 400°F (200°C).
Wrap each shrimp in a slice of bacon, securing it with a toothpick.
Arrange the wrapped shrimp on a baking sheet lined with parchment paper.
Bake the shrimp for 15-20 minutes, turning halfway through, until the bacon is crispy and the shrimp are cooked through.
While the shrimp cooks, prepare the mashed potatoes. Boil the cubed potatoes in a large pot of salted water for about 15 minutes, or until fork-tender.
Drain the potatoes and return them to the pot. Add 4 tablespoons of butter, the heavy cream, minced garlic, salt, and black pepper. Mash until smooth and creamy, adjusting seasoning to taste. Cover and keep warm.
In a small saucepan over low heat, melt the remaining 2 tablespoons of butter. Stir in the lemon juice and paprika to create the lemon-butter sauce. Remove from heat and set aside.
Once the shrimp are done, discard the toothpicks and plate the dish by creating a small mound of mashed potatoes on each plate.
Top the mashed potatoes with 3 pieces of bacon-wrapped shrimp per serving.
Drizzle the lemon-butter sauce generously over the shrimp and mashed potatoes.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.0 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1289 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
