Shrimp-Stuffed Potatoes
Roasted Broccoli
Wine Recommendation
Beringer Bros. Tequila Barrel Aged Sauvignon Blanc
Ingredients
- 6 russet potatoes
- 1 onion, chopped
- 1 Tbsp olive oil
- 1½ lb peeled and deveined, large raw shrimp
- 3 Tbsp minced garlic
- 1½ cups sour cream
- ½ tsp salt
- ½ tsp pepper
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat broiler. Place potatoes, in 2 batches, on a microwave-safe plate; pierce each several times with a fork. Microwave at HIGH 6 minutes or until tender. Cut potatoes in half lengthwise.
- Meanwhile, cook onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add shrimp and garlic; cook 3 to 4 minutes or until shrimp turn pink.
- Scoop potato pulp into a large bowl, leaving ½-inch shells. Add shrimp mixture, sour cream, salt, and pepper to bowl, stirring to combine.
- Spoon potato mixture into shells; place stuffed potatoes on a baking sheet. Top with cheese. Broil 2 minutes or until cheese melts.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 3 Tbsp olive oil
- 1 tsp dried basil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer.
- Roast 18 minutes or until broccoli is lightly browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
435
|
94
|
529
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 28 | 4 | 32 |
| Carb (g) | 35 | 6 | 41 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 543 | 225 | 768 |
Quick & Healthy Meal Plan
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