The Cookout

Random musings, lighthearted communication, and good vibes.

Stats

Category
Entertainment
Total members
10
Total events
0
Total discussions
4K
Total views
796K

Tried a new dish tonight, seafood stuffed Baked potatoes

Blackgravity

On Y0 Six
Community Host
Tither
App Beta Tester
  • Messages
    1,892
    Reputation
    2,556
    Location
    PDX
    zBucks
    0
    Sex
    Male
    Race
    Black
    Origin
    USA
    I substituted the crawfish with Crab, still turned out go000d!
    Only thing time consuming is waiting for the baked potatoes, and waiting for them to cool off to hollow them out. Everything else is pretty quick.

    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​

    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
     

    Attachments

    17005894557aaa2134bc76af12a5dd30.jpg

    Red Velvet

    Master Sixer
  • Messages
    1,211
    Reputation
    1,526
    Location
    New York
    zBucks
    1,855
    Sex
    Female
    I substituted the crawfish with Crab, still turned out go000d!
    Only thing time consuming is waiting for the baked potatoes, and waiting for them to cool off to hollow them out. Everything else is pretty quick.

    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​

    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
    Yummy that looks so tasty and well seasoned. How did it go?
     

    Heatice

    Sixer
    Messages
    502
    Reputation
    374
    zBucks
    0
    Sex
    Male
    Race
    Half Black
    Origin
    Canada
    I substituted the crawfish with Crab, still turned out go000d!
    Only thing time consuming is waiting for the baked potatoes, and waiting for them to cool off to hollow them out. Everything else is pretty quick.

    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​

    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
    It looks very tasty. It seems like you have given me something to prepare for the weekend. I love seafood so much because they are full of nutrients.