4 servings
YouTube instructional video is at the bottom.
What you’ll need
4 Large Russet Potatoes
2 Pounds Louisiana Shrimp
Unsalted butter
Whole milk
8oz’s mild cheddar cheese
Sour cream
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Fresh chives
Tool’s you’ll need
Cheese grater
Food processor
Preparation of ingredients
Step 1- Chop chives with knife. Grate 8 ounces of mild cheddar cheese with cheese grater. Place in fridge.
Peeling, cleaning and deveining your shrimp.
Step 2- Remove shrimp heads and shells and place into bowl. Cut the back of the shrimp using a sharp knife. Remove black string and place shrimp tail into separate bowl.
Step 3- Rinse shrimp tails with cold water. Place into fridge until ready to be used.
Preparing and baking your potatoes
***Preheat oven to 400 degrees***
Step 4-Rinse all 4 potatoes. Pat dry with napkins.
Step 5- Add 1 teaspoon of melted unsalted butter onto each potato. Sprinkle 1/4 teaspoon of salt onto all potatoes. Rub the butter and salt on each potato using your hands. Place potatoes into baking pan.
Step 6- Place into a preheated 400-degree oven for 2 hours. Let cool for 10 minutes after baking.
Sauting the shrimp
***Preheat fire to medium high heat***
Step 7- Add 2 Tablespoons unsalted butter into a large saucepan. Let butter melt.
Step 8- Add 1/2 teaspoon Tony Chachere’s creole seasoning and 1/2 teaspoon of chef Paul’s seafood magic. Stir seasonings into butter.
Step 9- Add shrimp and stir. Let saute for 3 minutes.
Step 10- Add shrimp onto a serving plate. Reserve 16 shrimp as a garnish to be used at the end of this recipe. Reserve pan juices left over from the shrimp. Should have 1/3 cup pan juices left over from the shrimp.
Step 11- Add shrimp into food processor and blend for 30 seconds. Once done you should have 1 cup shredded shrimp.
Removing the potato insides
Step 12- Cut an oval incision along the top near the sides of each russet potato. Remove potato skin. Take a spoon and carefully dig out potato insides without damaging the insides of the potato skin.
Step 13-Place potato insides into separate bowl. Mash potatoes with potato masher. Once done you should have in between 3 1/2 to 4 cups of mashed potatoes.
Making the potato filling
***Preheat fire to medium high heat***
Step 14-Add 4 tablespoons of unsalted butter into medium sized saucepan. Let butter melt.
Step 15- Add 1/3 Cup of whole milk and 1/3 Cup of the Shrimp pan juices. Stir and let come to a simmer.
Step 16-Add 1 teaspoon Tony Chachere’s creole seasoning, 1 Teaspoon chef Paul’s seafood magic, 2 tablespoons fresh chives and 3 tablespoons of sour cream. Stir all ingredients together.
Step 17- Add potatoes and 1 cup of shredded shrimp. Stir all ingredients until potatoes are smooth and creamy. Turn fire off and let cool for 5 minutes.
Step 18- Add 1/2 Cup shredded mild cheddar cheese. Stir until cheese has completely melted into the potatoes.
Filling and baking the potatoes
***Preheat oven to 350 degrees***
Step 19- Add potato filling into each hollow potato. Smooth top with back of spoon and place stuffed potatoes into baking pan.
Step 20- Place into a preheated 350-degree oven for 30 minutes. Let stuffed potatoes cool for 5 minutes before adding topping.
Adding the topping onto each potato.
Step 21- Add shredded mild cheddar cheese, along with 3 tablespoons of sour cream, and 16 shrimp (Reserved). Sprinkle fresh chives on top and serve. Enjoy!
YouTube instructional video
