Seafood Stuffed Potatoes
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A specialty item at a lot of neighborhood seafood joints here in Louisiana, the seafood stuffed potato alone will ensure that you will not be ordering dessert. A delicious treat, one as rich and heavy as it is yummy. I see a lot of seafood potatoes around that use crab. I like shrimp myself but if you want to add some crabmeat too, I’m sure it’ll make it even more delicious.
Ingredients and Instructions
Potatoes
- 4 large russet potatoes
- Dash of salt
Preheat oven to 400 degrees Fahrenheit. Place potatoes on a baking sheet and poke a few times with a fork. (This allows a little steam to escape.) Sprinkle potatoes with salt. Bake the potatoes in preheated oven for about an hour (until a knife gently inserts into the center with no resistance).
While potatoes are baking, work on your sauce.
Sauce
- 1 pound shrimp peeled
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Kinder’s Seafood Blend Rub
- 4 tablespoons butter
- 1 small onion diced
- 1 small jalapeno diced
- 3 cloves of garlic minced
- 1 medium tomato diced
- 4 tablespoons of flour
- 1/2 cup heavy cream
- 1 cup milk
- 2 tablespoons cream cheese
- 2 tablespoons Velveeta Cheese
- 1/4 cup cheddar cheese shredded
- 1/4 cup Monterey jack cheese shredded
- Kosher salt to taste
- Cayenne pepper to taste
- Black pepper to taste
Add peeled shrimp, olive oil, lemon juice, and Kinder’s to a large bowl. Toss to combine. Cover and let shrimp marinate in the fridge while you fix the rest of the sauce.
Heat butter in a large pot. Add onion, jalapeno, garlic, tomatoes, and cook until translucent. (About 10 minutes.)
Add marinated shrimp and cook another five minutes until shrimp are cooked through.
Remove half the shrimp. Chop shrimp and set aside for potato mixture.
Add flour to pot with veggies and remaining shrimp and stir in well. Cook the roux for about five minutes until light blonde.
Add heavy cream and milk. Whisk in well and stir until roux starts to thicken. Lower heat to medium low and add the cheeses a little at a time until all are added and melted. Taste sauce and adjust seasonings if needed. Set aside and keep warm.
Seafood Potatoes
- 3 tablespoons of butter
- 1/4 cup cheddar cheese
- 1/4 cup Monterey jack cheese
- Chopped shrimp (from above)
- Dash of Kinder’s Seafood Blend Rub
- Sauce (from above)
- Green onions
- 1 tablespoon grated parmesan cheese
When potatoes are cooked through, remove from oven. Allow to cool just long enough to handle. Cut the top of the potato open and carefully scoop out tater leaving the bottom as intact as possible.
Add potato to a bowl with 3 tablespoons of butter, half the Monterey jack and cheddar cheese, chopped shrimp, and Kinder’s. Stir well until everything is combined.
Add potato mixture back into potato skins. Top with remaining Monterey jack and cheddar cheese and put back into the oven. Cook for just a few minutes until the cheese is melted. Carefully remove from oven.
Transfer potatoes to individual plates. Top with warm sauce, green onions, parmesan cheese, and a sprinkle of Kinder’s. Enjoy.
