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Recipe Contest Entry

4 servings

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3 to 4 servings

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Provided by Chef Ming Tsai, Blue Ginger

4 servings

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3 servings

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Ingredients:
  • 12 ounce package Contessa Shrimp Scampi

  • 2 tablespoons basil, shredded

  • 2 large Russet potatoes, baked

  • 2 tablespoons butter

  • 1/2 teaspoon fresh rosemary

  • 4 tablespoons ricotta cheese

  • 1/4 cup diced red onions

  • 2 ounces sliced mushrooms, stems discarded

  • 1 tablespoon olive oil

  • 3/4 teaspoon crushed red pepper flakes

  • 3-4 sprigs Italian flat leaf parsley stemmed

Steps:
  • Preheat oven to 450°F.

  • Bake potatoes for 40 to 60 minutes.

  • Prepare Contessa Shrimp Scampi, per instructions on package, stirring in 1 tablespoon basil.

  • Make a deep slit on one flat side of each baked potato. Scoop out inside of potato into a bowl, leaving a 1/4″ thick potato shell. Set aside.

  • Add rosemary, ricotta cheese and 1 tablespoon butter to potato mixture in bowl and mix until blended, but still chunky.

  • Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add onion and mushrooms and sautee until onions are translucent and mushrooms browned.

  • Add crushed red pepper flakes. Add to the potato mixture along with half of the Contessa Shrimp Scampi.

  • Gently fill potato shells with mixture. Place potatoes on a large baking sheet. Bake at 450°F until tops are browned and potatoes are hot, about 8 to 10 minutes.

  • Remove from oven and top each potato with remaining Contessa Shrimp Scampi. Garnish with parsley and remaining basil.

6 servings

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3 to 4 servings

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4 servings

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4 servings

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3 servings

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