Cajun Shrimp-Stuffed Potatoes

This is a good recipe.  By good, I mean easy enough for a weeknight, fun enough for a weekend, and definitely a conversation piece for entertaining friends for a dinner meal. 

After all- even the pickiest of picky loves a good stuffed potato, right?  I think so.

A good stuffed potato starts with the protein.  Whether it be beef, chicken, beans, or veggies, and in this case- seafood.

Start with fresh- or frozen, but thawed, tails removed.  Saute them up in a hot skillet coated with cooking spray. 

Remove the shrimp once they are cooked through and rough chop- reserving for near future use. 

Choose your veg.  Classic Cajun includes a trifecta of onion, bell pepper, and celery.  I like red over the green, so I chose to use the sweet red bell.  You can choose any pepper you please. 

Get ready for an intoxicating fragrance to consume your kitchen.  Garlic is amazing- duh.   plus the addition of a few others- your belly will be on fire with hunger for a bite.

Cream style corn gives a buttery reminiscent flavor of Cajun Yumminess.  Plus, butter and potatoes go together like..

..peas and carrots..

..PB&J..

..mac’n cheese and BBQ sauce..

..yes.. I mean what I said.  It is so delicious.. don’t hate.   

Next comes a slew of the remaining ingredients.  It ends up looking like a big heap of yellow slop. 

Good slop, though. 

Add in your shrimpies.. or whatever protein you choose. 

Fill your potatoes.

Ready.. Set.. Go for the BROIL (Set to HI, please)

You are so close to getting a bite to eat.

I served mine on a bed of grees with a side of steamed asparagus. 

It is quite a belly warmer.. super hearty and satisfying. 

My idea of serious comfort food. 

 What’s your comfort food go to?

 

 

 

Cajun Shrimp-Stuffed Potatoes

Yield: 6 servings

Serving Size: 2 potato halves, each

Cajun Shrimp-Stuffed Potatoes

Ingredients

  • 6 medium Yukon gold potatoes (about 3 pounds)
  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds fresh uncooked medium size shrimp
  • Cooking spray
  • 1 large sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup thinly sliced celery
  • 1 tablespoon minced fresh garlic
  • 3/4 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • 1 (8-ounce) can cream style corn
  • 2 tablespoons grainy Dijon mustard
  • 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon white wine vinegar
  • The juice of one lemon

Instructions

Preheat oven to 450°.

Pierce potatoes with a fork; brush with 1 teaspoon olive oil. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven; cool slightly. Cut potatoes in half lengthwise, and scoop pulp out of skins, leaving a 1/4-inch-thick shell. Discard the pulp of one potato, place remaining pulp in a large bowl; coarsely mash.

Preheat broiler to high.

Heat a large skillet coated with cooking spray, add shrimp and cook until pink- about 5 minutes. Remove from pan and allow to cool to the touch. Rough chop and reserve.

Return skillet to the range and heat over medium-high. Add remaining 5 teaspoons oil to pan; swirl to coat. Add onion, bell pepper, and celery to pan; sauté for 4 minutes. Add garlic and next 4 ingredients (through red pepper); sauté 1 minute. Remove from heat. Add corn, cheese, mustard,and herbs, stirring until smooth. Fold in lemon juice and vinegar.

Stir cheese mixture and reserved shrimp into potato pulp. Place 1/2 cup shimp mixture in each potato shell. Arrange stuffed potatoes on a baking sheet. Broil for 5 minutes or until browned.

Nutritional Information:

Calories 450; Fat 16.5 g; Carbohydrate 47 g; Fiber 4 g; Protein 28 g

http://chocolate-broccoli.com/2012/04/cajun-shrimp-stuffed-potatoes.html

Also- Check out My Best Recipe from March, as well as some other fun foodies and their favorite recipe from the month.

Comments

  1. This looks seriously delish – cant wait to try it!

  2. OMG this looks so good!

  3. Yum! Bet this would be great with sweet potatoes too!

Trackbacks

Leave a Comment

*