Garlic-Herb Shrimp-Topped Baked Potatoes
Orange-Pecan Mixed Greens Salad
Ingredients
- 2 large russet potatoes
- 1 Tbsp olive oil
- ½ (14-oz) pkg frozen popcorn shrimp
- ½ (3.5-oz) stick garlic and herb butter
- 2 Tbsp butter, softened
- ¼ cup sour cream
- ¼ cup shredded Parmesan cheese
- 1 tsp lemon zest
Instructions
- Preheat oven to 400°F. Rub potatoes with oil, and sprinkle with kosher salt. Place potatoes on a foil-lined rimmed baking sheet. Bake 1 hour or until very tender.
- Meanwhile, bake shrimp according to package directions.
- Melt garlic and herb butter in a large skillet; add crispy shrimp, and stir until coated with butter.
- Split potatoes, and fluff with a fork. Divide butter and sour cream between potatoes.
- Spoon shrimp over potatoes. Stir together cheese and lemon zest; sprinkle over shrimp.
Side Dish Ingredients
- 1 small head green leaf lettuce, torn
- 1 navel orange, peeled and sectioned
- ½ (3.5-oz) pkg honey roasted pecan topping
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl just before serving.
Budget Friendly Meal Plan
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