SHRIMP AND ROASTED SWEET POTATO HASH STUFFING
Provided by Melissa Clark
Categories side dish
Time 1h10m
Yield About 12 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. In a large bowl toss potatoes with 4 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon black pepper. Spread potatoes on two or three large baking sheets, leaving space between chunks so they can brown. Roast, tossing occasionally and changing position of baking pans so potatoes cook evenly, until potatoes are golden, crisp around edges, and tender, about 35 minutes.
- In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add onions, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 10 minutes. Add garlic, jalapeños and chili powder and cook 2 minutes more. Add shrimp and remaining teaspoon salt. Cook, tossing occasionally, until shrimp is just opaque, about 5 minutes.
- Pour in lime juice and scrape up any browned bits from bottom of skillet. Combine shrimp mixture with sweet potatoes in a large bowl and stir in the cilantro. Taste and add more lime juice and salt, if necessary.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 709 milligrams, Sugar 9 grams, TransFat 0 grams
SHRIMP WITH CORIANDER AND MUSTARD SEEDS AND SWEET-POTATO HASH
Provided by Molly O'Neill
Categories appetizer
Time 30m
Yield Four first-course or two main-course servings
Number Of Ingredients 19
Steps:
- For the hash, blanch the potatoes in separate pots until nearly tender. Drain and set aside. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the onion and saute until translucent. Add the white potato and 2 teaspoons of oil and saute until potato begins to brown. Add the sweet potato and cook until potatoes are tender. Season with salt and pepper and stir in the orange peel and parsley. Keep warm.
- For the shrimp, heat the oil in a large skillet over medium-high heat. Season the shrimp with the 1/2 teaspoon of salt and pepper. Add to the skillet in a single layer, sauteing 1 minute. Turn and cook 1 minute more. Pour off most of the oil and toss the garlic with the shrimp. Stir in the clam juice. Remove the shrimp with a slotted spoon and keep them warm.
- Add the seeds and butter and simmer over high heat until slightly thickened and emulsified, about 3 minutes. Remove from heat and stir in the lime juice, cilantro, cayenne and salt and pepper to taste.
- Arrange the hash in the center of the plates, surround with the shrimp, pour the sauce over them and serve.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 619 milligrams, Sugar 3 grams, TransFat 0 grams
CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES
Take a tasty twice-baked potato and add some tender shrimp to make it extra special, extra delicious, and it becomes a fun entree dish!
Provided by Rebekah Rose Hills
Categories Main Dish Shrimp
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
- Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
- Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
- Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
- Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 39.9 g, Cholesterol 168.6 mg, Fat 23 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 395.1 mg, Sugar 1.4 g
SHRIMPLY POTATO HASH BROWNS WITH PESTO #5FIX
5-Ingredient Fix Contest Entry. Cheesey hash browns stuffed with shrimp and topped with basil pesto. This unique shrimp and potato entree will delight the whole family. It also makes a great light lunch or appetizer.
Provided by leahlyon
Categories Potato
Time 35m
Yield 16 hashbrown rounds, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the potatoes and cheese.
- Heat a thin layer of oil in large oil or on griddle, to medium heat.
- Spread potato mixture in small circles (about 2 tablespoons per circle, spreading to about 2 inches round), in skillet, and place two shrimp in a single layer in center of each.
- Spread another 2 tablespoons potato mixture on top of each. Cook until golden and crispy on bottom, then turn and cook until golden and crisp on second side, and shrimp is just cooked through.
- Transfer to drain; keep warm. Repeat until all are cooked (should have 16 rounds).
- Serve 4 per person, with pesto.
Nutrition Facts : Calories 582.4, Fat 56.1, SaturatedFat 7.7, Cholesterol 60.5, Sodium 293.4, Carbohydrate 14.1, Fiber 10.8, Sugar 0.5, Protein 13.1
SHRIMP STUFFED POTATOES
I saw Paula Deen make this on her show and it looked DELICIOUS! So I had to try it. I made only 2 potatoes and had to adjust the recipe accordingly and it still was delicious!
Provided by cooking_geek
Categories Potato
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.
- Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
- Place the butter in a large bowl.
- Remove the potatoes from the oven and slice each potato in half.
- Gently scoop out the potato and place in the bowl.
- Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.
- Fold the shrimp and both cheeses into the mixture.
- Gently stuff the mixture back into the potato shells, making sure not to break them.
- Pile the mixture as high as you can on top of the potato shells.
- Sprinkle each potato with cheese and paprika for color.
- Bake in the oven for approximately 20 to 30 minutes until browned on top.
Nutrition Facts : Calories 951, Fat 56.5, SaturatedFat 35.2, Cholesterol 294.8, Sodium 776.8, Carbohydrate 68.5, Fiber 8.1, Sugar 3.4, Protein 44.4
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