Shrimp-And-Mushroom Stuffed Potatoes Recipe

Name: Shrimp-And-Mushroom Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound peeled, small fresh shrimp; 6 cups water; 1 (3-ounce) package crawfish, shrimp, and crab boil-in-bag mix; 8 large baking potatoes, baked; 2 tablespoons butter or margarine; 4 green onions, chopped; 1 small onion, chopped; 1 1/4 cups sliced fresh mushrooms; 1/2 cup chopped green bell pepper; 1 1/4 cups half-and-half; 3/4 cup (3 ounces) shredded Cheddar cheese, divided; 3/4 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 1/4 cup Italian-seasoned breadcrumbs; 1/4 cup grated Parmesan cheese

Servings: persons

1 pound peeled, small fresh shrimp
6 cups water
1 (3-ounce) package crawfish, shrimp, and crab boil-in-bag mix
8 large baking potatoes, baked
2 tablespoons butter or margarine
4 green onions, chopped
1 small onion, chopped
1 1/4 cups sliced fresh mushrooms
1/2 cup chopped green bell pepper
1 1/4 cups half-and-half
3/4 cup (3 ounces) shredded Cheddar cheese, divided
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 cup Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese

1
Devein shrimp, if desired.
2
Bring 6 cups water and boil-in-bag mix to a boil in a Dutch oven; add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water.
3
Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact. Mash pulp.
4
Melt butter in a large skillet over medium heat; add green onions and next 3 ingredients, and saute 5 minutes. Add half-and-half; cook, stirring often, 2 minutes. Stir in mashed pulp, shrimp, 1/2 cup Cheddar cheese, salt, and pepper. Spoon into shells, and place on a baking sheet. Sprinkle evenly with remaining 1/4 cup Cheddar cheese, breadcrumbs, and Parmesan cheese.
5
Bake at 350u00b0 for 20 minutes.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound peeled, small fresh shrimp, 6 cups water, 1 (3-ounce) package crawfish, shrimp, and crab boil-in-bag mix, 8 large baking potatoes, baked, and more.

Yes, Shrimp-And-Mushroom Stuffed Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp-And-Mushroom Stuffed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions