Here’s a recipe for baked potatoes with shrimp that combines the comfort of baked potatoes with the delicious flavor of shrimp.
Baked Potatoes with Shrimp
Ingredients:
- 4 large russet potatoes
- 1 lb (450g) shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup chopped chives
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter
- Lemon wedges, for serving
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and pierce them a few times with a fork.
- Rub the potatoes with a little olive oil and sprinkle with salt.
- Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
- Prepare the Shrimp:
- While the potatoes are baking, prepare the shrimp.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with paprika, lemon juice, salt, and pepper.
- Cook the shrimp for about 2-3 minutes on each side until they turn pink and are fully cooked.
- Remove the shrimp from the skillet and set aside.
- Assemble the Potatoes:
- Once the potatoes are baked, remove them from the oven and let them cool slightly.
- Cut each potato in half lengthwise and scoop out some of the flesh to create a well in the center. (You can save the scooped-out potato flesh for another use, like mashed potatoes.)
- Place a small piece of butter in each potato half.
- Add a dollop of sour cream into each potato half.
- Place a few cooked shrimp on top of the sour cream.
- Sprinkle with shredded cheddar cheese and chopped chives.
- Serve:
- Serve the baked potatoes with shrimp immediately, with lemon wedges on the side for squeezing over the top.
Enjoy your delicious baked potatoes with shrimp!
