Stuffed potatoes with shrimp

 Stuffed potatoes with shrimp 

INGREDIENTS

  

Perfect Baked Potatoes

• 4 Medium Sized Russet Potatoes
• 1 tablespoon Olive Oil
• 1 tablespoon Salt

Shrimp Stock

• Leftover Shrimp Shells
• 2-3 Sticks of Celery roughly chopped
• 2-3 Sticks of Carrot roughly chopped
• ½ cup Onion roughly chopped
• 1 tablespoon Roasted Garlic Boullion
• 1 cup Water

Cajun Shrimp Cream Sauce

• 1 lb Raw Medium Sized Shrimp
• 1.5-2 cups Heavy Cream
• 1 tsp Butter
• 1 teaspoon Garlic
• ½ cup Parmesan Cheese
• ½ cup Asiago Cheese
• 1 cup Chopped Broccoli
• ¼-1/2 cup Shrimp Stock optional
• 1 tbsp Cajun Seasoning
• 1 tablespoon Parsley
• 1 tablespoon Lemon Juice ½ of lemon

INSTRUCTIONS

 

Perfect Baked Potatoes

• Preheat oven to 425 degrees.
  
• Thoroughly clean potatoes and pat dry with a paper towel. 
  
• Using a fork, poke holes all over potatoes.
  
• Pour oil over potatoes, sprinkle with salt and massage until fully covered. 
  
• Place on lined baking sheet uncovered and bake for 50-60 minutes until cooked through to the center. 
  

Shrimp Stock

• In a small stock pot with water, add shrimp shells, celery, carrot, onion, bouillon and stir. 
  
• Simmer on low for 20-30 minutes covered while preparing recipe. 
  

Cajun Shrimp Cream Shrimp Sauce

• Peel and devein shrimp and set on paper towels to dry.
  
• In a medium sized skillet on high heat, add butter and sauté shrimp. 
  
• Add Cajun seasoning and fresh lemon juice and stir. 
  
• Remove shrimp from heat being careful not to overcook and set aside until ready for use. 
  
• Pour in cream, cheeses, garlic and broccoli, stirring until combined. 
  
• Allow sauce to come to a slow boil and reduce heat simmering until the sauce thickens. 
  
• Add cooked shrimp back to cream sauce and stir. 
  
• Pour in shrimp stock to loosen sauce if it's too thick and simmer until ready to serve. 
  

Cajun-Cream Shrimp Stuffed Potatoes Assembly

• When potatoes are done, allow to rest for 10-15 minutes.
  
• Cut slits into potatoes and flake the flesh removing potatoes from the skin. 
  
• Pour cream sauce over potatoes and top with cajun shrimp.
  
• Garnish with fresh parsley and enjoy!

Swedish meatballs

 Sweetish meatballs 

Or you can choose the gravy! See below 

Ingredients

For the meatballs:

• 1 pound ground beef
• ¼ cup breadcrumbs
• 1 small onion very finely chopped
• 1 clove garlic finely minced
• 1 teaspoon dried parsley
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• ½ teaspoon salt
• black pepper to taste
• 1 large egg
• 1-2 tablespoons milk
• 1 tablespoon oil

For the gravy:

• 3 tablespoons butter
• 3 tablespoons flour use 2 tablespoons if you prefer a thinner gravy
• 1 ½ cups beef broth
• 1 cup whole milk
• 1 teaspoon smooth Dijon mustard
• 1 tablespoon grape jelly OR lingonberry jam; or less, to taste
• salt and black pepper to taste

Instructions

• Make the meatballs:
  
  Add all ingredients for the meatballs EXCEPT for the oil to a large bowl. Knead very well. I like doing this with a handheld mixer with the hook attachment - it's so much faster! Using about 2 teaspoons of meat mixture, roll into firm balls. (Freezing the meatballs for 5-10 minutes at this point helps them to keep their shape.)
  
• Cook the meatballs:
  
  Heat the oil in a wide, deep skillet. Brown the meatballs on all sides, until well browned on all sides. This will take between 6-8 minutes. Remove the meatballs from the pan and set aside. If you prefer baking the meatballs, place them on a lined baking sheet and bake them at 425°F for 10-12 minutes or until browned and no longer pink in the middle.
  
• Make the gravy:
  
  Bring the skillet back to medium heat. Melt the butter, then stir in the flour and cook, whisking constantly, until medium brown. Quickly pour in the beef broth while whisking constantly. Simmer until thickened, then whisk in the milk, mustard and jelly. Simmer gently over medium-low heat until creamy, about 1 minute. Season to taste.
  
• Finish the dish:
  
  Place the meatballs back in the gravy and warm very gently until heated through. Serve immediately.