Recipe Contest Entry
Posted on 09/29/2015 at 01:29:00 AM
Provided by Chef Ming Tsai, Blue Ginger
Posted on 09/29/2015 at 01:27:00 AM
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
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.
Posted on 09/29/2015 at 01:23:00 AM