Garlic Butter Shrimp Stuffed Baked Potatoes

• 4 large russet potatoes
• 1 lb shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt to taste
• Freshly ground black pepper to taste
• Olive oil
• 2 tbsp lemon juice

Steps

1. 1 Preheat oven to 400°F.
2. 2 Wash and pierce potatoes with a fork; bake for 45 minutes or until tender.
3. 3 While potatoes bake, season shrimp with salt, pepper, paprika, and cayenne.
4. 4 Heat olive oil in a skillet over medium heat; cook shrimp until pink and opaque.
5. 5 In a small saucepan, melt butter with minced garlic until fragrant.
6. 6 Once potatoes are done, cut them open and fluff the insides with a fork.
7. 7 Mix Parmesan, parsley, and lemon juice into the garlic butter.
8. 8 Stuff each potato with shrimp and drizzle with garlic butter mixture.
9. 9 Return potatoes to the oven for 5 minutes to meld flavors.

Equipment

• Baking sheet
• Skillet
• Small saucepan

Variations

• Add diced bacon for a smoky twist.
• Top with crumbled blue cheese for a tangy finish.

Substitutions

• Use Greek yogurt in place of half the butter for a lighter option.
• Substitute shrimp with scallops for a luxurious touch.

Pairings

• Corn on the cob
• Garlic bread
• A fresh green salad

Nutrition

Tips

• For extra flavor, add a dash of hot sauce to the garlic butter.
• Use kitchen shears to quickly snip chives or parsley for garnish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of steamed broccoli.
• Pair with a crisp Chardonnay for a delightful meal.

FAQ