Deluxe Twice Baked Potatoes with Shrimp

Back when I was pregnant, Paula Deen came out with The Deen Family Cookbook . She was actually in town for a book signing. So I dragged my pregnant self out to see her, stood in line for two hours, got to meet her (and Michael!), got my book signed, and my ankles didn't shrink back down for the next four months. But it was so worth it. Anyway, one of my favorite recipes out of that book is Michael's Deluxe Twice-Baked Potatoes with Shrimp.
I'll go on and be honest with you though. It's not going to win any top spots in a health magazine, that's for sure. This is totally a splurge. However, with a little tweaking? You could easily make this healthier. Use some light sour cream, cut back on the butter and bacon, and you've prevented your arteries from clogging for at least another day. :)
But really.
It's so easy, so filling, and so delish. Definitely worth the splurge.

Deluxe Twice Baked Potatoes with Shrimp
(recipe by Michael Groover)

via

Ingredients

• 4 (6 to 8-ounce) russet potatoes, scrubbed and pricked all over with a fork
• Vegetable oil, to coat potatoes
• 4 slices bacon
• 1 pound large shrimp, peeled and deveined, tails removed (I just used the frozen, cooked kind you buy at the store. Much cheaper and easier. Plus, if you're lucky, you can get a decent sized bag for around $5)
• 1 1/2 teaspoons Cajun seasoning
• 1 teaspoon salt, plus a pinch
• 4 green onions, thinly sliced, white and light green parts; dark green parts chopped, for garnish
• 1 cup grated Cheddar
• 6 tablespoons butter, softened (in usual Paula fashion, she tends to over-do it a tad on the butter. Feel free to cut back if you like...)
• 1/3 cup sour cream
• 4 tablespoons mayonnaise
• 3/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.
Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about 1 hour.
While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Pour off all but 3 tablespoons of bacon grease from the skillet.
Cut the shrimp into thirds. Reheat the bacon grease over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt. Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes (since my shrimp were already cooked, I just tossed it for a few seconds... just enough to heat up and catch the flavor).
When the potatoes are done, let them cool slightly (leave the oven on). Slice off the top third of each potato and carefully scoop out the flesh into a bowl. Scoop out the potato from the top third, and add that to the bowl, then discard the skin. Leave about 1/4-inch border of potato inside the skin. Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise, and black pepper. Stuff the potato skins with the filling, mounding any extra on top. Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon. Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.

Roasted Lemon Garlic Herb Shrimp

So I made this last night.

I didn't have any major expectations. It seemed pretty simple. The real reason I tried it was because I already had everything on hand. And you can never go wrong with combining this group of flavors.

But honestly? I was really, pleasantly surprised.

It ended up being so good.

I halved the recipe, since it was only going to be the two of us, and it ended up being the perfect amount. I also sauteed some mushrooms and garlic in some olive oil, mixed it with some angel hair pasta, then served the shrimp on top. You definitely must try it.

Roasted Lemon Garlic Herb Shrimp

(Original recipe by Bruce Weinstein, Mark Scarbrough.

Adapted by Reenie)

via

Ingredients

• 1/3 cup olive oil
• 1 lemon, zested then half cut into thin slices and other half into wedges
• 3-4 fresh thyme sprigs, leaves removed
• sea or kosher salt and fresh black pepper
• spaghetti/pasta, couscous or rice for serving
• 1 pound fresh shrimp, medium-sized, deveined with tails off
• 5 cloves garlic, minced

Directions

1. Preheat oven to 400 degrees F. In a 9x13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.

2. Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and start to curl. Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.



Shrimp Scampi

First, I wanted to say thanks to those who are still reading these.

I know there's no real rhyme or reason to my posts. I keep posting, just for the sheer fun of it.

I like having all of my favorite recipes all in one place and also give others the chance to try out a dish they may have had trouble finding themselves. So to all 9 of you who are following (and others who read without making the commitment), thanks for sticking around. Promise I'll try to step it up on the posting. :)

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It's hard to improve upon a classic.

This is just a simple, but incredibly good dish that can be whipped up in less than 20 minutes.

Who doesn't love that?

This particular take on the ol' standby is from The Pioneer Woman. Love that lady.

I actually was drawn to it, mainly from the picture. I have a lot of herbs growing in our little back yard garden beds, and if I find a yummy recipe that can use any of them? Totally jumping on the chance.

Shrimp Scampi

(Original recipe by Ree Drummond)

(photo source)

Ingredients

• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Finely Diced
• 4 cloves Garlic Cloves, Minced Or Pressed
• 1 pound Large Shrimp, Peeled And Deveined
• ½ cups White Wine
• 2 whole Lemons
• 4 dashes Hot Sauce (I Used Tabasco; More To Taste)
• Salt And Freshly Ground Black Pepper, To Taste
• 8 ounces, weight Angel Hair Pasta
• Chopped Fresh Basil To Taste
• Chopped Fresh Parsley, To Taste
• ½ cups Grated Parmesan Cheese

Directions

Boil water for pasta; have it ready.
Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.
Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.
Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
Top with grated Parmesan and minced parsley and serve immediately.

(I happen to really love mushrooms. I'm thinking next time I'll add a few sliced baby bellas. Just for fun.)

Serves 6.

Baked Salmon

Happy New Year!
I hope everyone had a fabulous holiday! Did you eat your collards and black-eyed peas? ;)

I've been busy trying out new recipes to share with you! The first one is a good, cheapo meal (especially if the salmon is on sale, like ours was). It's not one of those overly rich type foods, but most everyone has these ingredients on hand (minus the fresh salmon).
I found it on the AllRecipes website when I was looking for a new salmon recipe. For the amount of effort put in, it turned out pretty good!

(ps. if you want to minimize the "fishiness" of it, peel off the skin before baking)

Baked Salmon

(photo from AllRecipes.com

 

Ingredients

• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Directions

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Yields: 2 servings

Baked Scallops

I hope everyone had an incredible Christmas and wonderful time with your family, friends, or friends who are family. We definitely did.

I made this dish tonight, on a whim, mainly because our local Harris Teeter had bay scallops on sale. I decided to give this one a try, and it was a hit! My husband took one bite, and with eyes all lit up, he said, "This is really good!" And my husband is one of those blunt honest types, so he doesn't tell me something tastes great just to save my feelings.

Anyway, the recipe here is just for the scallops, but I decided to serve these on top of spaghetti. Very yummy!
(ps. it's also super easy, and I happened to have everything in my pantry already!)

Baked Scallops

(Original recipe and photo by John Bragg)

Ingredients

• 4 tablespoons butter, melted
• 1 1/2 pounds bay scallops, rinsed and drained
• 1/2 cup seasoned dry bread crumbs
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F.
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Yields 4 servings.

Salmon with Lemon, Capers, and Rosemary

Need something to take the edge off of all the rich holiday food? This is it (thank Giada from FN). It's tasty enough to keep you interested, but doesn't leave you with that "I just ate a brick" feeling.
I made this awhile back for my husband, and he loved it. It's perfect with some sauteed veggies and maybe some rice.

Salmon with Lemon, Capers, and Rosemary

Ingredients

• 4 (6-ounce) salmon fillets
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• 8 lemon slices (about 2 lemons)
• 1/4 cup lemon juice (about 1 lemon)
• 1/2 cup Marsala wine (or white wine)
• 4 teaspoons capers
• 4 pieces of aluminum foil

Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

(ps. if you don't have a grill or grill pan, skip the foil. It works just as well baked.)