Loaded Baked Mashed Potatoes with bacon-wrapped shrimp
Embark on a delectable culinary journey as we introduce our latest creation: Mashed Potatoes with Bacon-Wrapped Shrimp. 🥓🍤
This exceptional dish combines the creamy richness of mashed potatoes with the irresistible smokiness of bacon-wrapped shrimp, resulting in a symphony of flavors that will leave you craving for more. Whether you're hosting a special dinner or simply treating yourself to a gourmet experience, this recipe is bound to elevate your dining game.
Join us as we unveil the secrets to crafting this culinary masterpiece and discover why it has become a beloved favorite among food enthusiasts. Get ready to embark on a delightful culinary adventure where every bite is a harmonious blend of comfort and decadence. Let's dive in!
INSTRUCTIONS | Loaded baked Potaoes |
Bring a pot of water to a boil and add a pinch of salt to the water. Take the potatoes, wash and peel each one, and cut into 4 quarters. Add potatoes to water and boil until potatoes are fork-tender. Once -potatoes are completely cooked, drain the water and set the pot of potatoes aside.
Next, begin to freshly grate the pecorino romano and parmesan cheese. With the parmesan cheese, make sure to cut of one to two small pieces of the rind, the hardest, wide posterior section of the parmesan cheese wedge. The parmesan rind will be used later. Save at least a ½ cup of the cheese combined, in order to put the cheese on top of the potatoes for broiling.
Next, begin to prepare the cheese cloth sachet, which will be infused in the heavy cream/half and half. First, cut a square of cheese cloth to at least a 6” by 6” size. Choose one side of the cheese cloth square and cut a strip off. This strip will be used to tie the sachet closed. Then, in the cheese cloth, add in the parmesan cheese rind, the rosemary, thyme and whole black pepper. Tie the sachet with the extra piece of cloth. Using a separate pot, begin to bring the heavy cream/half and half to a simmer, on low temperature. Place the sachet into the heavy cream/half and half, simmer for about 8 to 10 minutes, while stirring occasionally. After simmering, take the liquid off of the heat.
Next, cook strips of bacon to desired crispness. Drain on paper towel and set aside.
In an 8 x 8 baking pan, add in the cooked potato. Using a potato masher or fork, begin to mash the potatoes. Add in 1 tablespoon butter. Begin to slowly add grated cheeses, sour cream, infused heavy cream/half and half, Flavour-o-rama seasoning, garlic powder, onion powder and salt to taste. Add in minced chives. Mix all of the ingredients to desired creaminess. Top with remaining grated cheese and crispy bacon pieces. Add small dollops of butter on the mashed potato topping Begin to broil potatoes until top is slightly golden brown. Serve hot with desired sides.
Ingredients | Loaded Baked Potatoes |
6 Yukon golden potatoes
2 cups of heavy cream or half-and-half
4 tbsps of sour cream
2 tbsps of butter
1 ½ cups pecorino romano cheese, grated
1 ½ cups parmesan cheese, grated
2-3 springs of fresh rosemary
2-3 sprigs of fresh time
1-2 pieces of parmesan cheese rind (the outer layer of a parmesan cheese block)
Cheese cloth
9-10 sprigs of chives, minced
3 strips of bacon
1 tbsp of Flavour-o-rama seasoning
2 tsp garlic powder
2 tsp onion powder
Salt to taste
INSTRUCTIONS | Bacon Wrapped Shrimp |
First, make sure to clean the raw shrimp. Season the shrimp with seasoning and oil, and set aside in the fridge. Begin to cut the bacon in half lengthwise. Mix sauce ingredients together and set aside. Take shrimp and begin to wrap each bacon piece around each shrimp. You may use toothpicks if needed to keep shrimp in place. Place each shrimp next to each other on a flat baking sheet lined with parchment paper. Allow some space in between each shrimp. Coat each shrimp on top with the sauce mixture.
Put shrimp in the oven on low broil for 5 minutes. Continue to watch the shrimp closely to prevent burning. After 5 minutes, take out shrimp, baste with sauce, turn each shrimp over and baste with more sauce. Put shrimp in the oven once again on low broil for 5 minutes more.
Take out the shrimp again, baste with sauce, flip and baste with more sauce. Return the shrimp for 3 to 4 minutes in the over under a low broil, until sauce begins to darken and caramelize, shrimp is fully cooked and bacon is crispy. Serve hot with desired sides or as an appetizer.
INGREDIENTS | Flavour-o-Rama Bacon Wrapped Shrimp |
Sauce:
1 tsp ginger powder
1 tsp sesame oil
2 tablespoons hoisin sauce
2 tablespoons ketchup
I tsp minced garlic
1 tablespoon regular or low sodium soy sauce
1 tablespoon of honey
Shrimp and Shrimp Seasoning:
1/2 pound of raw deveined shrimp with tail on
1/2 pound uncooked bacon
2 tsp onion powder
1 tablespoon Flavour o Rama seasoning
2 tsp garlic powder
1 tsp olive oil
