Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.

Add half the roasted garlic & herb butter (reserve remaining for sauce), 2/3 the creme fraiche (reserve remaining for batter), and half the seasoned salt (reserve remaining for shrimp). Mash until combined and smooth.

If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

While potatoes cook, continue recipe.

In a mixing bowl, combine remaining creme fraiche, hot sauce (to taste), and 1 Tbsp. water. Set aside.

Place flour (reserve 1 tsp. for gravy) in another mixing bowl. Set aside.

Pat shrimp dry and season all over with remaining seasoned salt. Want a shortcut? Skip coating shrimp and skip to step 3.

Add shrimp to bowl with hot sauce mixture and gently flip until coated. Transfer shrimp to bowl with flour and toss until coated.

Line a plate with a paper towel.

Place a medium non-stick pan over medium-high heat. Add canola oil. Let oil heat, 5 minutes.

If you skipped breading in step 2, add 2 tsp. canola oil to hot pan (remaining oil is yours to use as you please!). Add shrimp to hot pan and sear until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Test oil temperature by adding a pinch of flour mixture to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches if needed, carefully add shrimp to hot pan. Cook until shrimp are golden-brown and reach a minimum internal temperature of 145 degrees, 2-4 minutes per side.

Remove from burner. Transfer shrimp to towel-lined plate and season with a pinch of Chesapeake seasoning (reserve remaining for corn).

Place a small non-stick pan over medium heat.

Add remaining roasted garlic & herb butter to hot pan. Stir occasionally until melted, 30-60 seconds.

Add reserved flour and stir until no dry flour remains.

Add 3 Tbsp. water and vegetable base. Stir to combine and bring to a simmer.

Once simmering, stir often until gravy is slightly thickened, 1-2 minutes.

If gravy is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

While gravy cooks, continue recipe.

In a microwave-safe bowl, combine corn, plain butter, and remaining Chesapeake seasoning.

Microwave uncovered until heated through, 1-2 minutes.

Carefully remove from microwave and stir to combine.

Plate dish as pictured on front of card, topping mashed potatoes with gravy. If you skipped breading and frying shrimp, serve with creme fraiche mixture for dipping, if desired. Bon appétit!