SHRIMP BOIL STUFFED POTATOES RECIPE BY TASTY
Here's what you need: medium russet potatoes, olive oil, kosher salt, sour cream, Tasty™ Jazzy Seasoning Mix, shrimps, unsalted butter, red onion, celery stalk, frozen corn, grated cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, toss the shrimp with the Tasty™ Jazzy Seasoning Mix and 1 teaspoon of olive oil until well coated. Set in the refrigerator to marinate while the potatoes cook.
- Prick the potatoes all over with a fork, this allows the steam to escape as they cook. Drizzle with 1 teaspoon of olive oil and a pinch of salt and rub to coat all over. Place the potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave at full power for 5 minutes. Check for doneness, if still tough, flip over and cook for an additional 5 minutes at full power. Continue to cook in 1-minute intervals until all the potatoes are fork tender.
- Using a paring knife, cut off a third of each potato lengthwise and scoop the flesh into a large bowl, leaving a ¼-inch thick shell. Discard the skin from the smaller potato trimmings.
- Add the sour cream to the potato flesh and mash until no clumps remain.
- Preheat the oven to 350°F (175°C).
- Melt the butter in a medium saucepan over medium-high heat. Add the red onion, celery, corn and sauté for 5-7 minutes, until tender. Push the vegetables to one side of the pan, then add the shrimp to the other side. Cook the shrimp for 1-2 minutes on each side, until just cooked through.
- Add the shrimp and vegetables to the bowl with the mashed potatoes, along with half of the cheddar cheese. Gently mix to combine.
- Spoon the filling into the potato skins and top with the remaining cheddar cheese.
- Bake for 5-7 minutes, until the cheese is melted and lightly browned.
- Transfer the potatoes to a serving plate and serve.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 61 grams, Fat 31 grams, Fiber 5 grams, Protein 25 grams, Sugar 5 grams
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Sarah Fraser
f-s@gmail.comI've tried this recipe twice now and both times the potatoes have turned out dry. I'm not sure what I'm doing wrong.
Zellick Dede
zellick@gmail.comThis recipe is a keeper! I'll definitely be making it again.
Abigail Nti
a_n@gmail.comI'm not a fan of potatoes, but I loved this recipe. The shrimp boil filling was so flavorful and the potatoes were perfectly cooked.
Kevin Hammond
h-kevin58@aol.comThis is one of my favorite recipes. It's so easy to make and it's always a hit with my family.
Multani Saab
saab@aol.comI've made this recipe several times and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
Lool M
l-m@hotmail.comThis recipe is a great way to use up leftover shrimp boil. I had some leftover from a party and I didn't know what to do with it. This recipe was the perfect solution.
MR FAHEEM
m-f15@aol.comI followed the recipe exactly and the potatoes turned out perfect. The shrimp boil filling was a little too spicy for me, but my husband loved it.
Seth Owen
o@aol.comThese potatoes were a hit at my party! Everyone loved them. They're so easy to make and they taste amazing.
Sweety Akter
akter_sweety22@yahoo.comI'm not a huge fan of seafood, but I loved this recipe! The potatoes were fluffy and the shrimp boil filling was surprisingly delicious. I'll definitely be making this again.
Juan Carlos Binario
juan@gmail.comThis shrimp boil stuffed potato recipe is a total game-changer! The potatoes are perfectly cooked and the shrimp boil filling is flavorful and juicy. I will definitely be making this again.