Grilled Potato Boats Stuffed With Smoked Cajun Shrimp Recipes

Steps:

• For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
• For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
• Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

Steps:

• Wrap potatoes in foil and place on pre-heated grill (325-350 degrees-set up for indirect cooking) on direct heat side.
• Pat dry shrimp with a paper towel, arrange on a foil pan in a single layer. Shake a light coating of Slap Your Mama seasoning on all, turn shrimp over and coat the other side. Sprinkle minced Garlic over top and put in fridge.
• Once potatoes start getting soft, add shrimp pan to indirect side and add a few chunks of Cherry wood to get the smoke rolling. After 10 minutes, stir shrimp around and cook for another 10 minutes until shrimp are done.
• Remove shrimp and potatoes. Remove foil from potatoes and cut in half lengthwise. Scoop out potato halves leaving roughly 1/8-1/4" layer in the shell to form the potato boat. Reserve 4 whole shrimp, rough chop the rest. Add an even amount of chopped shrimp to each potato boat, add cheese to each. Take the 4 reserved whole shrimp and place in a foil packet along with the juice from the foil pan, seal foil.
• Place the stuffed potato boats back on grill over direct heat for 10 minutes, place the reserved shrimp in foil pouch on the indirect side for another 5 minutes. Cheese should be thoroughly melted and the bottom of the potato boats should have a nice char. Remove all from heat.
• Add a layer of guacamole and sour cream, add one of the reserved shrimp on top of each boat and serve.

Steps:

• Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside. , In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt. , Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through.

Steps:

• In a large shallow dish, combine the first 8 ingredients. Add shrimp and turn to coat. Cover; refrigerate for 15 minutes. , Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, thread shrimp and lemon wedges., Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.