Paula Deen's Deluxe Twice Baked Potatoes with Shrimp

This dish was simple and great tasting! Loaded with cheese, bacon, and shrimp.... Its not to be missed!




Best served with Blue Cheese Bacon Burgers
Made by Debbie (my Mother in Law)
adapted by Rachael Ray
Chunks of blue cheese and crispy bacon - you can't go wrong!

______________________________________________________

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
* 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
* 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.

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.


______________________________________________________




Ingredients

* 1 1/3 pounds ground sirloin
* 1 tablespoon Worcestershire
* A handful chopped flat leaf parsley
* 1 shallot or boiling onion, minced
* 1/2 pound crumbled blue cheese
* Extra-virgin olive oil, for drizzling
* Steak seasoning, or, coarse salt and black pepper
* 4 crusty rolls, split

Toppings:

* Romaine lettuce leaves
* Vine ripe tomato slices
* Blue cheese dressing (homemade or store bought)

Directions

Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.

Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.

Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

©Television Food Network G.P.
All Rights Reserved.
Ingredients

* 1 1/3 pounds ground sirloin
* 1 tablespoon Worcestershire
* A handful chopped flat leaf parsley
* 1 shallot or boiling onion, minced
* 1/2 pound crumbled blue cheese
* Extra-virgin olive oil, for drizzling
* Steak seasoning, or, coarse salt and black pepper
* 4 crusty rolls, split

Toppings:

* Romaine lettuce leaves
* Vine ripe tomato slices
* Blue cheese dressing (homemade or store bought)

Directions

Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.

Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.

Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.




______________________________________________________
post signature

0 comments. Click here to leave your comment.:

Post a Comment

Related Posts with Thumbnails