Fleur de Lis

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Sunday, March 18, 2018

Twice Baked Potatoes with Creole Seasoned Shrimp


Oh, my. Where to begin with this dish? It could easily be served as an appetizer. But, it could also be a main course dish with a nice green salad served alongside. This is the perfect recipe to use small size shrimp. They need to be bite-sized. While the potatoes bake, you can peel and devein the shrimp and prepare the filling. You'll impress family and friends with this one.

2 large sized baking potatoes
olive oil
kosher salt

1 stick butter
1/2 medium yellow onion, diced
1 green bell pepper, seeded and diced
2 ribs celery, diced
2 t. minced garlic
1 - 2 t. Creole seasoning
1 lb. small shrimp, peeled and deveined
2 T. sour cream
1 cup finely shredded cheddar cheese

Freshly ground black pepper
Fresh chives, thinly sliced

Scrub potatoes well. Lightly coat with olive oil and roll in kosher salt. Pierce several times with a fork to allow steam to escape while baking. Place in a preheated 400-degree oven. Bake for an hour or so until done. Remove from oven.


Allow to cool for 5 minutes or so. Slice the potatoes lengthwise. Carefully scoop out potato pulp leaving a thin "rim" of potato in the peeling to help support the shell. Place potato pulp in a bowl.

While potatoes are baking, prepare the filling.

In a large cast iron skillet, melt butter over medium-high heat.  Add onions, bell pepper, and celery. Allow to cook, stirring frequently, 5 minutes or so until vegetables have softened.  Add garlic and Creole seasoning and cook 1 - 2 minutes longer.


Add shrimp and lower heat to medium. Cook, stirring constantly, until shrimp are pink and opaque.



Remove skillet from heat. Add sour cream and cheese and stir to combine with the shrimp and the vegetables.  

Next, add potatoes and stir to thoroughly combine.



Using a small spoon, carefully fill the reserved potato shells. Feel free to pile up the filling. Your guests will be glad you did!

Place back into the oven for 5-7 minutes or so to completely reheat the potatoes. Place on serving platter or individual plates, and top with freshly ground black pepper and chives.



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