A delightful dish combining creamy mashed potatoes with succulent shrimp and a touch of spinach.
Cook the bacon in a sauté pan until crispy, then remove and set aside, reserving the rendered fat.
Use medium heat to ensure the bacon cooks evenly without burning.
Sauté the spinach in the reserved bacon fat until wilted, then remove and set aside.
Add a pinch of salt to the spinach to enhance its flavor.
Boil the potatoes until tender, then mash them with cream, salt, and pepper.
For extra creamy potatoes, use a potato ricer instead of a masher.
Sauté the shrimp in olive oil until pink and cooked through, then remove and set aside.
Avoid overcooking the shrimp to keep them tender and juicy.
Deglaze the pan with white wine, then stir in the chili sauce and simmer briefly.
Scrape the bottom of the pan to incorporate all the flavorful bits into the sauce.
Combine the shrimp with the sauce and heat through.
Let the shrimp absorb the sauce for a more intense flavor.
Plate the mashed potatoes, top with spinach, and arrange the shrimp with sauce on top.
Garnish with chopped parsley for a fresh touch.
