Seafood Potatoes

Seafood Potatoes

Seafood Potatoes
Serve with a summer vegetable and basil salad- My good friend, Liz H., grew up in Charleston, SC and shared this recipe with me that she's been enjoying since childhood. I had never heard of Seafood Potatoes before, clearly a southern-thing, but they sure sounded delicious. These are really good and the recipe turned out to be super easy to prepare, always a bonus.
    Servings
    5people
    Cook Time
    1 hour, 15 minutes
    Meal Plan
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    Servings
    5people
    Cook Time
    1 hour, 15 minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 large Russet baking potatoes
    • 1 1/2tablespoon olive oil, divided
    • 2tablespoon butter
    • 1/2teaspoon sea salt and ground black pepper, divided
    • 1 small onion, chopped
    • 2 garlic cloves, chopped
    • 1pound medium or large shrimp, peeled and deveined
    • 1 1/2teaspoon Old Bay seasoning*
    • 3/4cup sour cream
    • 1/3cup shredded cheddar cheese
    • 1pint grape tomatoes, cut in half
    • 2 ear of corn, shucked and kernels removed
    • 1 cucumber peeled and diced
    • 1/4cup fresh basil, torn into bite sized pieces
    • 2tablespoon red wine vinegar
    Instructions
    1. Prepare the baked potatoes**: Preheat oven to 425 degrees F. Wash and scrub the potatoes. Rub a total of 1/2 tablespoon olive oil on all 5 potatoes, rub generously with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Prick each potato a few times with a fork. For crispier skin, place potatoes directly on middle oven rack; for a softer exterior, wrap in tin foil and prick each potato through the foil with a few holes and place on middle oven rack. Bake for 45-60 minutes until the potatoes are tender and yield easily when pricked with a fork. Remove the potatoes from the oven and cool slightly (unwrap the foil if using).
    2. While the potatoes bake, prepare the shrimp filling: In a large skillet or saute pan heat the butter over medium heat and saute the onion and garlic until the onions are translucent and the garlic is fragrant. Add in the shrimp and Old Bay Seasoning; continue to saute for another 3-4 minutes or until shrimp are pink. Remove from heat, transfer to a large mixing bowl and set aside.
    3. When the potatoes have cooled slightly, scoop out most of the cooked potato into the mixing bowl with the shrimp mixture. Preserve the skin as best as possible as you will be adding back in a filling. I like to keep the baked potatoes nestled open in the foil. This makes them easy to transfer back to the oven when it is time to melt the cheese.
    4. Add the sour cream to the shrimp and potato mixture, mixing thoroughly. Taste and adjust for salt and black pepper, as needed. Scoop the mixture evenly into each potato. Top with shredded cheese and a generous sprinkle of Old Bay.
    5. Place the potatoes on a baking sheet and put them back into the oven (it should still be plenty warm to melt the cheese). Keep them in oven for 3 minutes or until the cheese has melted. Remove and serve with summer veggie salad.
    6. To prepare the summer veggie salad: Combine the grape tomatoes, 1/4 teaspoon salt and 1/4 teaspoon black pepper, 1 tablespoon olive oil and the following 4 ingredients (through red wine vinegar) in a large serving bowl. Mix well and serve with seafood potatoes.
    Recipe Notes

    * I like to use 1 tablespoon olive oil and 1 tablespoon butter to saute the onions, garlic and shrimp.

    **I like to bake the potatoes but if I am short on time, microwaving is the way to go. They do not need to be seasoned but still prick them a few times with a fork. Cook them in a microwave oven on HIGH for 7-10 minutes or until tender when pricked with a fork. Remove from oven and let cool slightly. This method would have your dinner on the table in under 35 minutes.

    You can use as little as 1/2 pound of shrimp is this recipe, making it very economical for a seafood entree.

    If you find it easier to cut each potato in half lengthwise and scoop out the inside this way and re stuff with filling, by all means use this method. Each serving would then be two halves.

    My youngest is not a big seafood fan but she loves baked potatoes. I bake her one, scoop out the inside, mix it with some sour cream and melt some cheddar cheese on top and she is one happy camper.

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