Spicy Shrimp-Topped Baked Potatoes
Roasted Asparagus
Ingredients
- 6 large russet potatoes
- 2 Tbsp olive oil
- 1½ lb peeled and deveined raw shrimp, patted dry
- 1 Tbsp all-purpose flour
- ½ tsp crushed red pepper
- ½ tsp salt
- ½ cup butter, divided
- 2 cloves garlic, minced
- ¾ cup chicken broth
- ¼ cup fresh lime juice
- 1 (1-oz) pkg fresh basil, chopped
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 425°F. Rub potatoes with oil, and place on a foil-lined rimmed baking sheet. Bake 1 hour or until very tender.
- Toss shrimp, flour, red pepper, and salt in a bowl.
- Melt 4 Tbsp butter in a large skillet over medium-high heat; add garlic and cook 30 seconds. Add shrimp; cook 1 minute.
- Add broth and lime juice; cook 2 minutes or until slightly thickened. Stir in basil.
- Slit potatoes lengthwise, and fluff with a fork. Add 4 Tbsp butter and sour cream to potatoes; season with salt and pepper to taste.
- Serve shrimp and sauce over potatoes.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 400°F. Toss together asparagus and oil on a rimmed baking sheet. Season lightly with salt and pepper. Bake 10 minutes or until crisp-tender.
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