Smoky Tomato Shrimp

While potatoes cook, trim green beans if necessary. Dice tomato into ¼-inch pieces. Peel and finely chop garlic. Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 10-12 minutes.

To pot with drained potatoes, add sour cream and 3 TBSP butter (6 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. Keep covered off heat until ready to serve.

Rinse shrimp under cold water, then pat dry with paper towels. Heat 1 TBSP butter and a drizzle of oil in a medium pan over high heat. Once pan is hot, add shrimp; season all over with paprika, ½ tsp salt (1 tsp for 4 servings), and pepper. Cook, stirring occasionally, until opaque and cooked through, 4-5 minutes. Transfer to a medium bowl and set aside.

Heat a drizzle of oil in same pan over medium-high heat. Add tomato and garlic; season with a big pinch of salt and pepper. Cook, stirring occasionally, 5-7 minutes. Stir in stock concentrate, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water (4 TBSP for 4). Bring to a simmer, then return shrimp to pan. Cook, stirring occasionally, until shrimp are coated in sauce, 2-3 minutes more.