Baked Potato Chip Shrimp Food

BAKED POTATO CHIP SHRIMP

Steps:

• Preheat the oven to 450 degrees F.
• Peel and devein the shrimp. I like to use large shrimp for this recipe.
• In a mini food processor add the potato chips and pulse until the chips are fine crumbs. Place the chips in a shallow bowl.
• Add flour to another shallow bowl.
• Beat the egg and water in another shallow bowl.
• Take a cooling rack and place it on top of a baking pan. Spray the cooling rack with non-stick cooking spray.
• Take the shrimp one at a time and dredge them in the flour, shake off the excess
• Dip each of the shrimp into the egg wash.
• Coat each shrimp with the crushed potato chips. Press the chips onto the shrimp.
• Place the shrimp on the prepared cooling rack. Be sure not to overcrowd the cooling rack.
• Place in the oven and bake for about 8 minutes. Until the shrimp are pink and the chips are slightly browned.
• Remove from oven and serve immediately.

RICH AND CHEESY SHRIMP-STUFFED BAKED POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Rinse the potatoes and prick several times with a fork.
• Place potatoes in the microwave and cook on high for about 10 minutes or until potatoes are fully cooked (or you can also cook them in an oven all the way through).
• Cut each potato in half lengthwise.
• Scoop out the potato flesh into a medium mixing bowl. Set potato skin shells on a baking sheet.
• Sauté the shrimp scampi in a large skillet over medium heat for 6 to 7 minutes (follow package directions). The shrimp should be almost fully cooked.
• Remove the shrimp from the skillet with a slotted spoon and set aside.
• Pour the scampi sauce from the pan into a mixing bowl with the innards of the potatoes. Mash the scampi sauce with the potato.
• Add the cheese, sour cream, and shrimp. Stir to incorporate. Add black pepper to taste.
• Scoop potato and shrimp mixture into the four potato skin shells. Place them on the baking sheet, and bake stuffed potatoes for 10 to 15 minutes until thoroughly heated.
• Plate and garnish with fresh dill, serve hot.

SHRIMP AND POTATO CAKES

Steps:

• Lemon aioli or Thousand Island dressing, for serving
• Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
• Remove from refrigerator and slowly add the flour, mixing well.
• Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
• Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.

BAKED SHRIMP AND POTATOES

Steps:

• Preheat oven to 400°F
• Mix all ingredients and place in a large baking dish.
• Cover with foil and bake 45 minutes to 1 hour, until potatoes are tender.

BAKED POTATO CHIPS

Steps:

• Peheat Oven to 400 Degrees.
• Mix all ingredients EXCEPT potatoes in to large bowl.
• Peel Potatoes (Optional but recommended).
• Slice potatoes as thin as possible.
• Stir sliced potatoes in with the other ingredients until coated evenly.
• Spray sheet tray with non stick spray.
• Spread potatoes onto sheet tray.
• Cook for 17 Minutes
• Flip potatoes with spatula.
• Cook for 5 Minutes.
• Then remove from oven let stand for 3 minutes before serving.

SHRIMP-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
• Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
• Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
• Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
• Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
• To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.