Spicy Shrimp-Stuffed Potatoes

Spicy Shrimp-Stuffed Potatoes
Makes 6 servings

6 large baking potatoes
2 tablespoons olive oil
1 tablespoon kosher salt
2 cups shredded Monterey Jack cheese
1 cup sour cream
1⁄4 cup butter, softened
1 (3-ounce) package cream cheese, softened
2 teaspoons salt
Spicy Shrimp (recipe follows)
Garnish: minced fresh cilantro

Preheat oven to 400˚. Line a rimmed baking sheet with heavy-duty aluminum foil.
Rub potatoes with olive oil; sprinkle evenly with kosher salt. Place on prepared baking sheet. Bake for 1 hour, or until potatoes are tender. Let stand until potatoes are cool enough to handle.

Cut off top one-third of potatoes; scoop out potato pulp into a large bowl, leaving shells intact. Set potato shells aside. Add cheese, sour cream, butter, cream cheese, and 2 teaspoons salt to potato pulp. Using a potato masher, mash to desired consistency. Spoon mixture evenly into potato shells. Return potatoes to baking sheet, and bake for 30 minutes, or until lightly browned. Top each stuffed potato with Spicy Shrimp. Garnish with minced fresh cilantro, if desired.

Spicy Shrimp
Makes 10 servings
(Save half of Spicy Shrimp to prepare Tropical Shrimp Salad)

21⁄2 pounds large fresh shrimp, peeled and deveined (tails left on)
1 tablespoon all-purpose flour
2 teaspoons crushed red pepper
1⁄4 teaspoon salt
1⁄4 cup butter
1⁄4 cup minced green onions
3 cloves garlic, minced
3⁄4 cup chicken broth
1⁄4 cup fresh lime juice
1⁄3 cup chopped fresh cilantro

In a large bowl, combine shrimp, flour, red pepper, and salt; set aside.
In a large skillet, melt butter over medium-high heat. Add green onions and garlic; cook for 2 minutes, stirring constantly. Add shrimp mixture; cook for 1 minute, or until shrimp are just pink. Add broth and lime juice; cook for 2 minutes, or until mixture is thickened. Stir in cilantro. Serve over stuffed potatoes.
NOTE: Before serving shrimp over stuffed potatoes, remove half of shrimp, using a slotted spoon. Cover and refrigerate shrimp to prepare Tropical Shrimp Salad.

Salad with Pineapple Vinaigrette
Makes 6 servings

1(41⁄2-ounce) bag sweet tender salad greens
1 cup thinly sliced cucumbers
1⁄2 cup thinly sliced red bell pepper
1⁄2 cup halved grape tomatoes
4 radishes, thinly sliced
Pineapple Vinaigrette (recipe follows)

Arrange lettuce evenly on 6 salad plates. Top each with cucumbers, bell peppers, tomatoes, and radishes. Drizzle each salad with 2 tablespoons Pineapple Vinaigrette. Serve immediately.

Pineapple Vinaigrette
Makes about 13⁄4 cups
(Save 1 cup Pineapple Vinaigrette to prepare Tropical Shrimp Salad.)

1 cup pineapple juice
1⁄2 cup extra-light olive oil
1⁄4 cup white wine vinegar
1 teaspoon Dijon mustard
1⁄2 teaspoon sugar
1⁄2 teaspoon salt
1⁄8 teaspoon ground red pepper
2 cloves garlic, minced

In a medium bowl, combine pineapple juice, oil, vinegar, mustard, sugar, salt, pepper, and garlic, whisking until well blended.

NOTE: Cover and refrigerate 1 cup Pineapple Vinaigrette to prepare Tropical Shrimp Salad.

French Bread with Chipotle Lime Butter
Makes 12 servings
(Save half of bread to serve with Menu for Day 2.)

1 cup butter, softened
1 teaspoon lime zest
1 teaspoon fresh lime juice
1⁄2 teaspoon minced chipotle chile pepper
1 (1-pound) loaf French bread, halved lengthwise

Preheat broiler.

In a small bowl, combine butter, lime zest, lime juice, and pepper. Spread butter mixture evenly over cut sides of bread.

Line a rimmed baking sheet with aluminum foil. Broil one-half of bread, buttered
side up, 5 inches from heat, for 1 to 2 minutes, or until toasted. Cut into slices to serve.

NOTE: Wrap remaining half of bread in aluminum foil, and refrigerate. Before serving with Tropical Shrimp Salad, unwrap bread, and broil according to recipe instructions.

Tropical Shrimp Salad
Makes about 4 servings

10 cups shredded romaine lettuce
2 large mangoes, peeled, pitted, and chopped
2 cups matchstick-cut jicama
1 cup drained and rinsed canned black beans
1⁄3 cup sliced green onion
2 tablespoons minced cilantro
1 cup reserved Pineapple  Vinaigrette, divided (recipe on page 46)
Reserved Spicy Shrimp (recipe on page 46)
 Divide romaine lettuce evenly on 4 dinner plates.

In a medium bowl, combine mango, jicama, beans, onion, and cilantro. Add 1⁄4 cup Pineapple Vinaigrette, tossing gently to coat. Divide mango mixture evenly among salads. Top each evenly with reserved Spicy Shrimp. Drizzle salads evenly with remaining Pineapple Vinaigrette. Serve immediately.

Reprinted with permission from Hoffman Media and Cooking with Paula Deen magazine