Potatoes Stuffed wit Cajun Spiced Shrimp & Crab |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
5 medium russet potatoes |
2 tablespoon(s) olive oil |
1/2 cup(s) half-and-half, warmed |
1/4 cup(s) fresh parsley, minced |
1/4 cup(s) scallions, thinly sliced |
1/4 cup(s) parmesan cheese, grated |
2 tablespoon(s) dijon mustard |
2 tablespoon(s) mayonnaise |
1 egg yolk |
2 tablespoon(s) oil |
1/2 cup(s) minced onions |
1/2 cup(s) red or green pepper, minced |
1/2 stick(s) unsalted butter, cubed |
1 tablespoon(s) tomato paste |
1 tablespoon(s) worchestershire sauce |
2 teaspoon(s) old bay seasoning |
1/4 teaspoon(s) cayenne |
1 1/2 cup(s) shrimp, peeled deveined and chopped |
1 cup(s) pasteurized lump crab meat (6 oz) |
1/2 cup(s) monterrey jack or farmer's cheese, grated |
Directions:
1. Preheat oven to 450 degrees F. Pierce potatoes with a fork, place in a plastic bag and coat with oil. Bake directly on an oven rack for 1 hour, or until tender when pierced with a skewer. Remove potatoes from the oven. While hot, cut off 1/4 of the top. Scoop out the flesh into a bowl, being careful not to tear the skins. Rice the flesh.
2. Whisk together half & half, parsley, scallions, Parmesan, Dijon, mayonnaise and egg yolk in a large bowl; set aside.
3. Saute onions, peppers and garlic in oil in a non-stick saute pan. Add butter and the next 4 ingredients and cook for 1 minute. Stir in the shrimp and crab. Cook until shrimp is pint, 2-3 minutes, stirring frequently. Add mixture to the cream and egg mixture, then fold in riced potatoes Season with salt.
4. Stuff potato mixture into the potato shells using a spoon. Mounding the tops. Arrange stuffed potatoes on a baking sheet, then top with cheese. Bake at 450 degrees F until golden brown, about 10 minutes.
|
|