Idahoan® Chicken Broth Mashed Potatoes with Grilled Garlic Butter Shrimp and Roasted Zucchini and Peppers

Prep Time icon
Ready in 25 minutes
Prep difficulty icon
Complexity: Slight Challenge
Number of Servings Icon
Serves 4 People
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Entrée

Idahoan® Chicken Broth Mashed Potatoes with Grilled Garlic Butter Shrimp and Roasted Zucchini and Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Elevate any week-night meal with tender, buttery, garlic shrimp, roasted vegetables, and flavorful mashed potatoes.
Ingredients
  • ½ cup unsalted butter
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes, optional
  • Sea salt and fresh ground black pepper
  • 1 ½ lb. medium shrimp
  • 2 small zucchinis, cut into ¼ in rounds
  • 2 small yellow crook neck squash, cut into ¼ inch rounds
  • 1 cup red pepper, cut into 1-inch pieces
  • Salt and pepper to taste
  • 2 lemons, halved
  • 1 4-oz package Idahoan® Chicken Broth Mashed Potatoes
Instructions
  1. Pre-heat outdoor grill or a grill pan on the stove to 350°.
  2. Melt butter in a separate small skillet on stove top over medium heat. Stir in shallot, garlic, and red pepper flakes until fragrant. Season with salt and pepper to taste.
  3. Thread shrimp, dividing among 4, 6-inch skewers. Brush shrimp with the butter-shallot mixture and set aside.
  4. If using a vegetable grill pan on the outdoor grill, spray with spray release and place on the grill to one side. Add zucchini and peppers and cook for about 5 -7 minutes, stirring occasionally. While vegetables are cooking, add the shrimp to the grill. Brush shrimp with remaining butter mixture. Cook the shrimp, turning occasionally until shrimp are pink and opaque. About 3-4 minutes, While the shrimp and vegetables are cooking add the lemons face down on the grill and char until nicely browned for squeezing over the shrimp.
  5. Prepare Idahoan® Chicken Broth Mashed Potatoes following package instructions. Keep warm.
  6. Divide mashed potatoes, shrimp, and vegetables among four plates and serve.

 

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