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Category: Twice Baked Potatoes
Prep Time: Cook Time: Total Time:
6 large baking potatoes
2 tbsp olive oil
1 tbsp kosher salt
2 cups shredded Monterey Jack cheese
1 cup sour cream
1⁄4 cup butter, softened
1 (3 oz) pkg cream cheese, softened
2 tsp salt
Spicy Shrimp (recipe follows)
Garnish: minced fresh cilantro
Preheat oven to 400. Line a rimmed baking sheet with foil. Rub potatoes with olive oil; sprinkle evenly with kosher salt. Place on prepared baking sheet. Bake for 1 hour, or until potatoes are tender. Let stand until potatoes are cool enough to handle.
Cut off top one-third of potatoes; scoop out potato pulp into a large bowl, leaving shells intact. Set potato shells aside. Add cheese, sour cream, butter, cream cheese, and 2 teaspoons salt to potato pulp. Using a potato masher, mash to desired consistency. Spoon mixture evenly into potato shells. Return potatoes to baking sheet, and bake for 30 minutes, or until lightly browned. Top each stuffed potato with Spicy Shrimp. Garnish with minced fresh cilantro, if desired.
Spicy Shrimp
2 1⁄2 pounds large fresh shrimp, peeled and deveined (tails left on)
1 tbsp all-purpose flour
2 tsp crushed red pepper
1⁄4 tsp salt
1⁄4 cup butter
1⁄4 cup minced green onions
3 cloves garlic, minced
3⁄4 cup chicken broth
1⁄4 cup fresh lime juice
1⁄3 cup chopped fresh cilantro
In a large bowl, combine shrimp, flour, red pepper, and salt; set aside.
In a large skillet, melt butter over medium-high heat. Add green onions and garlic; cook for 2 minutes, stirring constantly. Add shrimp mixture; cook for 1 minute, or until shrimp are just pink. Add broth and lime juice; cook for 2 minutes, or until mixture is thickened. Stir in cilantro. Serve over stuffed potatoes.
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SPICY SHRIMP-STUFFED POTATOES
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Category: Twice Baked Potatoes
Prep Time: Cook Time: Total Time:
6 large baking potatoes
2 tbsp olive oil
1 tbsp kosher salt
2 cups shredded Monterey Jack cheese
1 cup sour cream
1⁄4 cup butter, softened
1 (3 oz) pkg cream cheese, softened
2 tsp salt
Spicy Shrimp (recipe follows)
Garnish: minced fresh cilantro
Preheat oven to 400. Line a rimmed baking sheet with foil. Rub potatoes with olive oil; sprinkle evenly with kosher salt. Place on prepared baking sheet. Bake for 1 hour, or until potatoes are tender. Let stand until potatoes are cool enough to handle.
Cut off top one-third of potatoes; scoop out potato pulp into a large bowl, leaving shells intact. Set potato shells aside. Add cheese, sour cream, butter, cream cheese, and 2 teaspoons salt to potato pulp. Using a potato masher, mash to desired consistency. Spoon mixture evenly into potato shells. Return potatoes to baking sheet, and bake for 30 minutes, or until lightly browned. Top each stuffed potato with Spicy Shrimp. Garnish with minced fresh cilantro, if desired.
Spicy Shrimp
2 1⁄2 pounds large fresh shrimp, peeled and deveined (tails left on)
1 tbsp all-purpose flour
2 tsp crushed red pepper
1⁄4 tsp salt
1⁄4 cup butter
1⁄4 cup minced green onions
3 cloves garlic, minced
3⁄4 cup chicken broth
1⁄4 cup fresh lime juice
1⁄3 cup chopped fresh cilantro
In a large bowl, combine shrimp, flour, red pepper, and salt; set aside.
In a large skillet, melt butter over medium-high heat. Add green onions and garlic; cook for 2 minutes, stirring constantly. Add shrimp mixture; cook for 1 minute, or until shrimp are just pink. Add broth and lime juice; cook for 2 minutes, or until mixture is thickened. Stir in cilantro. Serve over stuffed potatoes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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