|12-14||Large Black Tiger Shrimp|
|5||Fresh Garlic Cloves (Minced)|
|1||Unsalted Butter Stick|
|3 tbsp / 45 ml||Fresh Parsley Leaves|
|1/4 cup / 50 ml||Chicken Stock|
|1||Lemon Juice (Freshly squeezed)|
|to taste||Salt and Pepper|
DirectionsCook 2 baking potatoes at 375 for app. 1 hour. Pierce potatoes with fork and place directly on middle rack. Prepare and wash three carrots cutting carrots on an angle and cook in microwave for three minutes. Prepare Potatoes: Length ways cut a 1/8 layer off the top of one potato. Length ways cut a small center strip out of the second potato about an inch deep. Prepare Sauce and Shrimp In a large skillet on medium heat melt 2 Tbs of unsalted Butter; once butter has melted add garlic and cook for 1 minute. Then add chicken stock and lemon juice and bring to a boil for two minutes. As the stock reduces add remaining butter and parsley and lower the heat. Then add the shrimp, salt and pepper to taste until shrimp are warmed through app. 3 minutes. Using an apple corer create six holes in the first potato and place a shrimp in each hole. In second potato arrange six shrimp on top and surround potatoes with cooked carrots and generously spoon remaining sauce over everything. Note: Serves 2 I like shrimp and I love baked potatoes. This is my attempt to combine these two. The Lemon garlic butter sauce with parsley brings these two great ingredients together. I recommend all ingredients to be as fresh as possible for an awesome flavour profile.
This potato recipe is brought to you courtesy of Wayne Short.