Smoky, sweet, savory, and oh sooo scrumptious, these shrimp and smoked Gouda cheese stuffed baked potatoes hit the proverbial spot. A substantial meal-in-one, this easy gluten free shrimp recipe also makes an impressive date night side for a couple of sizzling steaks.
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Grocery Game Winner: Shrimp & Smoked Gouda Cheese Stuffed Baked Potatoes
I always keep one eye darting around the grocery store or produce market for any sudden inspiration that could give me a whole new, delicious way to eat a staple food. It’s a game I like to play when I’m finished gathering my goods for the day, but not yet ready to go stand in the checkout line. During play, I walk sloooowly down each aisle, looking for one exciting ingredient that I don’t generally use in my regular monthly menu rotation.
This week, I was looking for something a little out-of-my-ordinary to wake up russet potatoes. During a quick corner aisle eye sweep, I noticed a circular smoked Gouda cheese package in the upright cooler. Since my seafood market is right next door, I knew that fresh shrimp were on sale. So, my mind started to put the two together immediately into a rich sauce that would also feature the tender flesh of freshly baked russet potatoes. Yum de ya yum, I thought…
When I got home, I picked a few garlic chives from the backyard to pull the whole new recipe together.
After the potatoes were baked and cooling, I whipped up an easy sauce with the caramelized ‘trinity’, shrimp, cheese, and chives. Then, I removed the flesh from the potatoes, added them to the sauce, and filled the potatoes with the yummy mixture. After a quick trip back into the oven, these restaurant-quality shrimp and smoked Gouda cheese stuffed baked potatoes were ready to be devoured. Yep, yum, and yay for grocery game recipe day…
- 4 medium russet potatoes
- 4 tablespoons olive oil
- 1 pound medium shrimp peeled and deveined
- Shrimp Seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon dried parsley flakes
- Sauce Ingredients
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1 tablespoon tapioca starch
- 1 cup milk or half-n-half
- 1 cup smoked Gouda cheese shredded
- 1/4 cup chopped chives
- Chopped chive garnish optional
- Preheat oven to 400 degrees F.
- Season shrimp with spice and herb mixture. Cover and refrigerate.
- Rinse and pat dry potatoes. Rub with olive oil. Use a paring knife or fork to poke several holes into each potato.
- Roast potatoes on small baking sheet for 60 to 75 minutes.
- Cool potatoes to the touch, and cut a large opening in the center of each potato.
- Remove the flesh from the potato skin. Set aside.
- Remove seasoned shrimp from refrigerator.
- Make the sauce by browning the 'trinity' of onion, bell pepper, and celery in the butter.
- Stir the tapioca starch into the browned 'trinity' until well-incorporated.
- Pour the seasoned shrimp into the saucepan, cook for 1 minute.
- Add the half-n-half and chopped chives.
- Melt the shredded smoked Gouda cheese into the sauce.
- Fold in the potato flesh, and stir until combined.
- Fill each potato skin with the stuffing.
- Bake for 15 to 20 minutes, or until browned lightly on top.