Make Asian Shrimp with Wasabi Mashed Potatoes


I was at the fish market this week and they had South Carolina shrimp on special so I simply had to partake. I got the idea for the wasabi mashed potatoes from a restaurant called Ten Penh in Washington, DC. Sometimes even if you are having an Asian inspired meal you just don't want rice so a slight variation on a true American favorite is in order. I made this for my husband as a quick weekday meal. It really takes no time at all and leaves room for the local shrimp to do most of the singing.


Sauteed Shrimp:
1 lb South Carolina shrimp, peeled and deveined (pick shrimp local to you)
1/4 cup organic tamari
2 tbsp Hoisin sauce
1 tbsp red curry paste
1 tbsp sesame oil
1 tbsp rice vinegar
1/2 tsp cayenne pepper
1/2 tsp freshly cracked pepper
1 tbsp local butter
Wasabi Mashed Potatoes:
6 red skinned potatoes
1/2 cup organic milk (or vegetable broth, add more if they get dry)
1/2 cup organic sour cream
1 tbsp fresh wasabi
1 tsp sea salt
1/2 tsp freshly cracked pepper



  1. Add shrimp to a bowl and top with all of the ingredients except the butter.
  2. Use your hands to combine all the ingredients thoroughly.
  3. Marinate for about 2 to 3 hours.
  4. Add butter to a skillet.
  5. Saute the shrimp in the butter just until pink (do not overcook).

Mashed Potatoes:

  1. Warm milk slowly on low.
  2. Add milk to the potatoes. Make sure the milk is warm or the potatoes will come out gummy.
  3. Add in remaining ingredients and combine.
This recipe appears in: Asian
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