Shrimp-and-Mushroom Stuffed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For a thrifty alternative to fresh shrimp, substitute flaked mild fish. Ingredients:
1 pound peeled, small fresh shrimp |
6 cups water |
1 (3-ounce) package crawfish, shrimp, and crab boil-in-bag mix |
8 large baking potatoes, baked |
2 tablespoons butter or margarine |
4 green onions, chopped |
1 small onion, chopped |
1 1/4 cups sliced fresh mushrooms |
1/2 cup chopped green bell pepper |
1 1/4 cups half-and-half |
3/4 cup (3 ounces) shredded cheddar cheese, divided |
3/4 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
1/4 cup italian-seasoned breadcrumbs |
1/4 cup grated parmesan cheese |
Directions:
1. Devein shrimp, if desired.
2. Bring 6 cups water and boil-in-bag mix to a boil in a Dutch oven; add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water.
3. Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact. Mash pulp.
4. Melt butter in a large skillet over medium heat; add green onions and next 3 ingredients, and sauté 5 minutes. Add half-and-half; cook, stirring often, 2 minutes. Stir in mashed pulp, shrimp, 1/2 cup Cheddar cheese, salt, and pepper. Spoon into shells, and place on a baking sheet. Sprinkle evenly with remaining 1/4 cup Cheddar cheese, breadcrumbs, and Parmesan cheese.
5. Bake at 350° for 20 minutes.
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