The Feast

So we were supposed to cook dinner together on Tuesday night, but I was spent and went to bed at 6:30pm. On Wednesday we decided to go to the Santa Maria farmers market and get some fresh produce. After running around all afternoon we came back and started dinner. New York Steaks, Stuffed Potatoes with Shrimp, and Asparagus Wrapped in Prosciutto. We were all soo full afterwards. Here's the recipe for the Stuffed Shrimp potatoes... you'll love it.

Spicy Shrimp – Stuffed Potatoes

Makes 6 servings

Stuffed Potatoes

Ingredients:

6 large Baking Potatoes

2 tablespoons Olive Oil

1 tablespoon Kosher Salt

2 cups shredded Monterey Jack Cheese

1 cup Sour Cream

¼ cup Butter, softened

1 (3 oz) package Cream Cheese, softened

2 teaspoons Salt

Directions:

Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty aluminum foil.

Rub potatoes with olive oil; sprinkle evenly with kosher salt. Place on prepared baking sheet. Bake for 1 hour, or until potatoes are tender. Let stand until potatoes are cool enough to handle.

Cut off top one-third of potatoes; scoop out potato pulp into a large bowl, leaving shells intact. Set potato shells aside. Add cheese, sour cream, butter, cream cheese, and 2 teaspoons salt to potato pulp. Using a potato masher, mash to desired consistency. Spoon mixture evenly into potato shells. Return potatoes to baking sheet, and bake for 30 minutes, or until browned. Top each stuffed potato with Spicy Shrimp.

Spicy Shrimp

Ingredients:

2 pounds large fresh Shrimp, peeled and deveined

1 tablespoon All-Purpose Flour

2 teaspoons Crushed Red Pepper

¼ teaspoon Salt

¼ cup Butter

¼ cup minced Green Onion

3 cloves Garlic, minced

½ cup Chicken Broth

¼ cup fresh Lime Juice

1/3 cup chopped fresh Cilantro

Directions:

In a large bowl, combine shrimp, flour, red pepper, and salt; set aside.

In a large skillet, melt butter over medium-high heat. Add green onions and garlic; cook for 2 minutes, stirring constantly. Add shrimp mixture; cook for 1 minute, or until shrimp are just pink. Add broth and lime juice; cook for 2 minutes, or until mixture is thickened. Stir in cilantro. Serve over stuffed potatoes.