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recipe

Shrimp Mushroom Potato Bake

This shrimp mushroom potato bake is perfect for a fuss free easy meal. Everything is swimming in butter and baked to tender perfection! Your family is sure to love it.

This shrimp mushroom potato bake is perfect for a fuss free easy meal. Everything is swimming in butter and baked to tender perfection! Your family is sure to love it.

With the meat shortages in the grocery stores lately, I have been scrambling to find meals we would actually eat. Last time I was in the grocery, I stood before a mostly empty meat case, thinking what am I going to feed everyone?

It wasn’t a total wash of a trip. The fresh meats were limited to 2 per shopper, but there was no limit on frozen shrimp. I bought 6 pounds. Now I am trying to find ways to use them in our meals. This shrimp mushroom potato bake was so easy and it came out perfect. It is truly perfect for those days when you don’t really want to cook because it is virtually effortless.

Ingredients:

1/2 pound of baby red potatoes

1/2 package of presliced white mushrooms

2 cups of deveined and peeled shrimp

3 tablespoons of butter

Garlic, salt and pepper to taste

Instructions:

Cut baby red potatoes in half

Place the mushrooms, potatoes and shrimp in rows in a baking dish

Cut 3 tablespoons of butter into small chunks

Sprinkle salt, pepper and garlic over the ingredients

Distribute the butter over the ingredients.

Bake at 375 degrees for about 20 to 30 minutes, or until the shrimp and potatoes are tender.

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Shrimp Mushroom Potato Bake

Shrimp Mushroom Potato Bake

Ingredients

  • 1/2 pound of baby red potatoes
  • 1/2 package of presliced white mushrooms
  • 2 cups of deveined and peeled shrimp
  • 3 tablespoons of butter
  • Garlic, salt and pepper to taste

Instructions

    Cut baby red potatoes in half

Place the mushrooms, potatoes and shrimp in rows in a baking dish

Cut 3 tablespoons of butter into small chunks

Sprinkle salt, pepper and garlic over the ingredients

Distribute the butter over the ingredients.

Bake at 375 degrees for about 20 to 30 minutes, or until the shrimp and potatoes are tender.