{"id":9091,"date":"2025-02-20T09:00:00","date_gmt":"2025-02-20T14:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9091"},"modified":"2025-02-20T06:52:07","modified_gmt":"2025-02-20T11:52:07","slug":"shrimp-stuffed-baked-potatoes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/shrimp-stuffed-baked-potatoes\/","title":{"rendered":"Shrimp-Stuffed Baked Potatoes"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups shrimp, peeled and deveined<\/li>\n\n\n\n<li>6 small baking potatoes<\/li>\n\n\n\n<li>canola oil<\/li>\n\n\n\n<li>6 tablespoons butter, melted<\/li>\n\n\n\n<li>1 cup sour cream<\/li>\n\n\n\n<li>1 \u00bd cups freshly grated Monterey Jack cheese, divided<\/li>\n\n\n\n<li>\u00bd cup chopped green onions, including tops<\/li>\n\n\n\n<li>\u00be teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>2 tablespoons chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to 400\u00b0 F.<\/p>\n\n\n\n<p>Scrub potatoes with a brush. Rub or brush lightly with oil and place on baking sheet. Bake for about 40 to 60 minutes or until done. Set aside and allow to cool. Leave oven on and set at 400\u00b0 F.<\/p>\n\n\n\n<p>While potatoes are baking, cook shrimp in lightly salted water for about 3 minutes or until done. Drain shrimp and chop into about \u00bc-inch pieces and set aside.<\/p>\n\n\n\n<p>When potatoes are cool to touch, cut in half lengthwise. Carefully scoop out pulp, leaving a firm shell about \u00bc-inch thick. Combine pulp, butter, sour cream, \u00be cup cheese, onion, salt, pepper and parsley. Mix until smooth. Taste mixture, adjust seasoning if needed. Stir in shrimp. Stuff potato shells with mixture. Top with remaining \u00be cup cheese. Bake until heated through, about 15 minutes and serve hot.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">\n    DID YOU KNOW?<br><br>There are thousands of shrimp species across the world! They live in a variety of habitats from freshwater caves to deep sea hydrothermal vents.\u00a0 Of course, not all species are commercially important.<br><br><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a>\n  <\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Shrimp-Stuffed Baked Potatoes.<\/p>\n","protected":false},"author":23,"featured_media":16283,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,217,15,98,103,216],"tags":[111,154],"class_list":["post-9091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-or-roasted","category-fall","category-mariners-menu","category-shellfish","category-shrimp","category-summer","tag-baked","tag-stuffed"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - 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