Baked Potatoes with Shrimp Recipe

Baked Potatoes with Shrimp Recipe

Treat yourself to the best comfort food with our unique Baked Potatoes with Shrimp recipe. This dish combines

the creamy, earthy flavor of baked potatoes with the juicy, slightly sweet flavor of shrimp, packed into a dish that

is sure to impress. Perfect for a cozy dinner or a special occasion. This recipe is designed to tantalize your taste

buds and leave you wanting more. Follow these detailed steps to create a culinary masterpiece that will have your

guests sitting at the table savoring every bite.

INGREDIENTS:

• 4 large russet potatoes, washed and cleaned

• 1 pound (450 g) shrimp, peeled and deveined

• 1 cup sour cream

• 1/2 cup unsalted butter, softened

• 1 cup grated cheddar cheese

• 2 spring onions, thinly sliced ​​

• 2 garlic cloves, chopped

• 1/4 cup chopped fresh parsley

• Salt and pepper to taste

• Olive oil

• Paprika to decorate

INSTRUCTIONS:

1. Preheat the oven:

o Preheat your oven to 400°F (200°C). This high temperature is perfect for baking potatoes until they are fluffy on

the inside and crispy on the outside.

2. Prepare the potatoes:

o Prick the potatoes several times with a fork.This allows steam to escape during baking.

o Rub the potatoes with olive oil and sprinkle with salt. This enhances the flavor and helps crisp the skin.

o Place the potatoes on a baking sheet and bake for about 1 hour or until tender when pierced with a fork.

3.Cook the shrimp: °C. While the potatoes are baking, heat a skillet over medium-high heat. Add a drizzle of olive

oil and minced garlic and sauté until fragrant.

o Add the shrimp to the pan, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes

per side. Put aside.

1.Prepare the filling:

o Once the potatoes are cooked, let them cool slightly and then cut half of each potato. Take out the insides and

put them in a bowl. Make sure the skin remains intact.

o Add sour cream, butter, half of the cheddar cheese, salt and pepper to the inside of the potatoes. Mix until a

smooth and creamy mixture is formed.

o Stir in the cooked prawns (reserving some for garnish), half of the spring onions and the parsley.2. Stuff the

Potatoes:

o Spoon the shrimp and potato mixture back into the potato skins. Top with the remaining cheddar cheese.

3. Bake Again:

o Place the stuffed potatoes back on the baking sheet and return them to the oven.Bake for another 15 to 20

minutes or until the cheese is melted and bubbly.

4. Garnish and serve:

o Garnish the baked potatoes with the reserved shrimp, the remaining spring onions and a pinch of paprika for

color.

o Serve hot, with additional sour cream on the side if desired.

TIPS FOR PERFECTION:

• Choice of potatoes: Choose russet potatoes that are uniform in size for even cooking.• Shrimp Size: Medium to

large shrimp are ideal for this recipe as they provide a filling bite.

• Customize your filling: Feel free to add additional ingredients such as pieces of bacon, different types of cheese

or herbs to adapt the dish to your taste.

VISUAL GUIDE:

1. Preparing potatoes: A photo of washed, pierced and greased potatoes, ready for the oven.

2.Cooking Shrimp: A vivid image of shrimp frying and turning pink in a pan.

3. Filling to mix: A bowl with the creamy potato mixture, shrimp and herbs.

4. Final dish: A beautifully baked potato, golden and bubbly with cheese, garnished with shrimp and a sprinkle of

greens.

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