Yee-haw! It's Friday! After you finish doing your happy dance or finishing your work for the day, check out one of our favorite recipes from the talented Paula Deen. Nothin' like a home-cooked meal to help you relax this weekend -especially if it is still pretty chilly in your home-town. Visit Paula Deen's Website to print recipe, read nutritional information, create a grocery list, read reviews and much more! And great news! This recipe is the "lighter" version to help you keep to your New Year's Resolution. Thank you Paula & Sons!
Servings: 4 servings
Prep Time: 15 min
Cook Time: 1 hr 15 min
2 large baking potatoes
12 medium shrimp, peeled and deveined
2 teaspoons chili powder
1 teaspoon olive oil
3/4 teaspoon salt
1/2 cup reduced-fat sour cream
1 (4 1/2-ounce) can chopped mild green chiles
1/2 cup reduced-fat shredded Cheddar cheese
1/4 cup chopped fresh cilantro
Preheat the oven to 425°F. Place the potatoes on the oven rack and bake until fork-tender,
45 – 55 minutes.
Meanwhile, toss the shrimp with the chili powder, oil, and 1/4 teaspoon salt. Spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp and cook, turning occasionally, until the shrimp are opaque, 2 – 3 minutes. Transfer to a cutting board. Let cool slightly, then coarsely chop.
Cut the potatoes lengthwise in half. Scoop out the pulp into a medium bowl, leaving a 1/2-inch border attached to the skin. Reserve the shells. Mash the potato pulp, sour cream, chiles, and the remaining 1/2 teaspoon salt with a potato masher until coarsely mashed. Stir in the chopped shrimp until well mixed.
Spoon the potato mixture back into the shells. Top each with 2 tablespoons of the cheese. Place on a small foil-lined baking sheet. Bake, until the filling is hot and the cheese is melted, about 10 minutes. Sprinkle with Cilantro.