It’s starting to feel
like Fall a little out there! And no one is happier about that than I am! I’m
the girl who is unintentionally obnoxious about Fall weather, Fall cooking, and
football. But when you try these spicy creole shrimp baked potatoes, you may
join in my zeal.
We love to fix these
and dig into them for our crisp Saturdays at home watching football. You know
those days where there’s a good game on about 137 channels, and you just flip
around and flip around watching them all at the same time?! Gosh, I love those
days.
Well, I love to make
these spicy creole shrimp baked potatoes on those days.
They’re easy and
loaded with gobs of flavor! You must try them. I bet they may even make your
team win. And if they don’t, then you won’t care one bit because you’ll be fat
and happy! HA! Happy eating, gang!
Watch the step-by-step
episode HERE!
SPICY CREOLE SHRIMP
BAKED POTATOES
{makes 4 large baked potatoes}
4 large baked potatoes washed, poked with holes, skins rubbed in oil and salt, wrapped in foil, and baked at 425 for an hour or until they’re fork-tender
8 pieces of applewood smoked bacon, cut into pieces
1lb. bag of frozen 16/20 shrimp, thawed
medium cheddar cheese, shredded
2-3 green onions, chopped
1 cup sour cream
Amy’s blackening seasoning, recipe below
butter or margarine
-for the blackening seasoning-
2 Tablespoons smoked paprika
2 teaspoons salt
2 teaspoons pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
{makes 4 large baked potatoes}
4 large baked potatoes washed, poked with holes, skins rubbed in oil and salt, wrapped in foil, and baked at 425 for an hour or until they’re fork-tender
8 pieces of applewood smoked bacon, cut into pieces
1lb. bag of frozen 16/20 shrimp, thawed
medium cheddar cheese, shredded
2-3 green onions, chopped
1 cup sour cream
Amy’s blackening seasoning, recipe below
butter or margarine
-for the blackening seasoning-
2 Tablespoons smoked paprika
2 teaspoons salt
2 teaspoons pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
Bake potatoes as instructed until you can put on an oven mitt and gently squeeze the potatoes in the oven to see if they're tender. If they give with a little squeeze, then they're ready! While potatoes are baking, cook bacon pieces in a heavy skillet until almost crispy. Using a slotted spoon, remove to a paper towel-lined plate; set aside. Keep the bacon drippings in the skillet on low heat while you prepare the shrimp. Pat dry the thawed shrimp between two paper towels. Season with several teaspoons of blackening seasoning. Turn the heat back up to medium under the skillet, and saute the seasoned shrimp in the bacon drippings. Saute, stirring often, only a few minutes until the shrimp turn light pink and lose the grayish transparency. Using a slotted spoon, remove the shrimp to a plate and cover to keep warm. Remove the potatoes from the oven, carefully take off the foil, and line up the potatoes on a baking sheet. Cut one long, deep slit lengthwise without cutting the potato completely in half; then take each end of the potato in your fingers and press the potato inward to pop open the center to make something that resembles a little potato bowl. Starting deep inside the potato...salt and pepper the potato, drop in a few pads of butter, then cheddar cheese. Then pack on the shrimp til it's nearly overflowing the potato. Finally, top with another little sprinkle of cheese. Repeat on each potato. Put the potatoes back in the oven to let the cheese melt, about 5-7 minutes. In the meantime, in a small bowl whisk together 1 cup of sour cream and 2 teaspoons of blackening seasoning. Remove the melty, cheesey, shrimpy potatoes from the oven. Top with crumbled bacon, a dollop of creole sour cream, a sprinkle of creole seasoning, and finish with green onions.
