Baked Potato With Lemon Shrimp Food

BAKED POTATO WITH LEMON SHRIMP

Steps:

• Preheat the oven to 450 degrees.
• In a medium bowl, combine clean and dry shrimp, 1 tbsp olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Toss everything together.
• Grease a 9-inch baking dish.
• Add potato and drizzle with remaining oil, sprinkle salt, pepper, and jalapeño.
• Roast potatoes in the oven for about 15 minutes, until tender.
• Remove potatoes from oven and top with shrimp and place back in the oven.
• Roast an additional 10 minutes, until the shrimp is pink and roasted.
• Remove from the oven and garnish with feta and green onions

ROASTED JUMBO SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the oven to 450°F.
• Wash the shrimp and pat them dry with paper towels.
• In a medium bowl, combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Toss together and refrigerate.
• Rub a 9-inch baking dish with olive oil.
• Place the potato slices, slightly overlapping, in the pan.
• Drizzle them with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Roast the potatoes in the oven for about 15 minutes, until golden and just tender.
• Remove potatoes from the oven, top with the shrimp and the marinade, and return to the oven.
• Cook an additional 10 minutes, until the shrimp is opaque and slightly roasted looking.
• Remove from the oven and sprinkle with the capers.
• Serve at once with a green salad.

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.

LEMON POTATO SALAD WITH SHRIMP

Steps:

• Salad: Place potatoes in large saucepan and add boiling water to barely cover. Add salt and bring to a boil.
• Reduce heat and cook for 15-20 minutes or until potatoes are tender.
• Using a slotted spoon and reserving cooking water, quickly transfer potatoes to a colander and rinse under cool water and drain. Set aside.
• Add beans to cooking water and bring to a boil. Reduce heat to medium and cook for 5 minutes. Drain, rinse under cold water and drain well.
• Add to potatoes with onions and shrimp.
• Dressing: in a small bowl, whisk together egg yolk, mustard, lemon zest and juice.
• Season to taste with salt and pepper. Drizzle oil in a thin stream, whisking to blend.
• Stir in parsley. Add dressing to potato mixture and toss well.

TWICE BAKED POTATOES WITH MUSHROOMS AND SHRIMP

Steps:

• Preheat oven to 400 degrees. Place the potatoes on a baking sheet. Coat and rub the potatoes with the oil and season with salt and pepper. Bake for 1 hour until cooked through.
• In the meantime, cook the bacon on a griddle or sauté pan over medium high heat until crisp. Transfer to a paper towel-lined plate and set aside.
• Season the shrimp with a little salt and lemon pepper. On the same griddle or pan that you cooked the bacon in, cook the shrimp for about 2 minutes on each side until pink. Set aside in a medium bowl.
• Cook the mushrooms in that same griddle or pan that the bacon and shrimp were cooked inches Sauté until tender and season with salt and pepper. Set aside in the bowl with the shrimp and poor the juices from the pan over the mushrooms and shrimp. Chop the bacon into bite size pieces.
• Remove the potatoes from the oven and cool long enough to handle them, about 10-15 minutes. Lower the oven heat to 350. Using a sharp knife, cut the potatoes, length wise, in half. Place each half on a bigger baking sheet if needed to fit. With a spoon, scoop out the center of the potato in a large bowl, leaving about a 1/4 inch border along the skin. In the bowl with the potato, add the salt, pepper, seasoned salt, butter, sour cream, milk or cream, 1/4 cup parmesan cheese, and 1 cup cheddar cheese. Mash with a potato masher. Add the bacon, mushrooms, and shrimp to the potato mixture and stir to combine with a spoon.
• Spoon the filling into each potato halve. Top each potato with the remaining 1/2 cup of cheddar cheese and sprinkle with cayenne pepper. Bake in the preheated oven for 15-20 minutes until the cheese is melted and the potatoes are heated through. Serve while hot.
• (Note: If you want to make these potatoes ahead of time, prepare them up to the point when you fill the potatoes. Do not top with the cheeses and cayenne pepper until right before baking. Cover them with aluminum foil and refrigerate up to 24 hours.).