SEAFOOD STUFFED POTATOES #HEALTHYVEGAN #BREAKFAST
When I was around 9, there was this neighborhood fish café my family and I would visit. Try not to stress. You know I'm not a normal blogger so this lil story will be brief. Anyway, the café was called Louisiana Gold. There has never been an all the more properly named foundation. This spot was without a doubt brilliant! The consistently had the freshest, Louisiana fish. They made home style burgers, po young men, and superbly prepared bubbled fish. Be that as it may, they were most broadly known for their fish stuffed potatoes. Also, kid were they OVER stuffed! Every potato was streaming with shrimp, crayfish, and that hot cheddar sauce. Man! Louisiana Gold shockingly shut numerous years back. I miss that place. I miss it so much I chose to reproduce my adaptation of that magnum opus. Here's my Seafood Stuffed Potatoes formula.
You must have some huge, sound preparing potatoes. They aren't sold in 5 or 10 lb sacks. Most supermarkets have them retired independently and sell them by the pound. If not, simply ensure you get the greatest, reddish brown potatoes available.You have two alternatives. You can heat these folks in the stove for about 60 minutes. Or on the other hand, you can do what I do. Toss them in the microwave! Microwaves fluctuate, so search for the potato setting on yours.
Clean the potatoes well. These things develop in the soil, so they can be really messy. In the case of cooking in the regular stove or the microwave, despite everything you'll have to jab little gaps into the potatoes for venting. This will avoid a blast. It will enable the potatoes to steam better and cook all the more equally.
Ingredients:
- 4 baking size Russet potatoes
- 1 lb crawfish tails drained of fat
- 1 lb of raw shrimp
- 2 T minced garlic
- 1 stick of butter
- 4 T flour
- 8 oz block cream cheese softened
- 2 cups shredded American cheese Velveeta
- 1 cup shredded mozzarella
- 1/2 cup shredded Monterey Jack
- 1/4 cup grated Parmesan cheese
- 2 1/2 cups half and half
- 2 T cajun seasoning
- 2 T liquid crab boil
- 2 T onion powder
- 1 T garlic powder
- Salt and pepper
- chives or green onions
Instructions:
Potatoes:
- Wash, scrub, and dry the potatoes well.
- Poke small holes all over the potatoes using a fork to vent.
- Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the “potato” setting on your microwave. *
- When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato’s skin.
- Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
- Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
- Mix well, cover to keep warm, and set aside.
Seafood & Sauce:
- Add the shrimp and crawfish into a bowl
- Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.
- In a saucepan, melt 4 TBS of butter and add in the garlic
- Sauté the garlic for 30 secs.
- Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins.
- Remove and set aside
- Pour the liquid left in the pot into a cup and reserve
- In the same pot, melt the remaining butter.
- When the butter melts, whisk in the flour
- Mix until the flour is no longer visible; about 1 min
- Pour in the reserved seafood liquid
- Pour in the half and half while whisking.
- Bring it to a low simmer
- Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder
- When the sauce starts to thicken, stir in all remaining cheeses.
- When the cheese melts, add in the seafood and stir.
- Once the seafood is hot turn off the heat.
- Spoon the potato mixture evenly onto the reserved potato skins
- Sprinkle mozzarella evenly on each potato
- Ladle the seafood sauce over the potatoes
- Garnish with chives or green onions
- Enjoy!
For more detail :http://bit.ly/2MyWz4d
