At a Glance
- Prep Method: null
- Yield: 12
- Ready Time:
Recipe By: Cory Chunn
Ingredients
- 12 jumbo baked potatoes 10 16/20
- 36 strips Maple-smoked bacon
- 2 pounds Texas wild caught shrimp, cleaned
- 1-1/2 cups celery, diced
- 3 cups onions, diced
- 1-1/2 cups green bell pepper, diced
- 2 teaspoons white pepper
- 2 teaspoons lime or lemon zest
- 1-1/2 teaspoons thyme, dried
- 1-1/2 teaspoons rosemary, dried
- 1-1/2 tablespoons garlic, minced
- 1-1/2 cups All-Purpose flour
- 6 cups shrimp, clam or fish stock
- 2 tablespoons Worcestershire sauce
- 1-1/2 Pound butter
- 3 pounds cooked, cleaned Blue or Lump Crab Meat
- 3 cups heavy cream
- 6 tablespoons Parmesean-Romano cheese
Preparation
Bake potatoes in oven for 30 minutes at 400 degrees.
Remove potatoes from oven and let rest. Once cooled enough to handle, cut in half lengthwise and hollow out hard inner meat. This should leave you with a potatoe skin approximately 1/3-inch thick all around.
In large iron skillet, cook bacon strips until crisp and remove from pan. In bacon drippings, sauté the shrimp, celery, onions, bell pepper, pepper, lemon zest, thyme, rosemary and garlic until onions are translucent. Add the flour and stir until incorporated. Add the shrimp stock and stir until a thickened sauce forms. Add Worcestershire sauce, butter and crabmeat. Stir, bring to a soft boil. Add heavy cream to desired consistency. Stir in the potatoes.
Place potato boats on plate. With slotted spoon, fill potatoes with potato-seafood mixture. Pour remaining sauce on top of shrimp boats.
Crumble and sprinkle bacon on top and garnish with Parmesan-Romano cheese.
