Easy Shrimp Stuffed Loaded Potatoes

Contributor: Mama Nichole


Who doesn't like loaded baked potatoes or garlic butter shrimp.. Lets marry the two and make an amazing crowd pleasing dish. I usually make these for football get together's and serve a veggie salad and other football foods.

Here is your line up:

10 med size brown potatoes
1lb Shrimp pealed ( I use frozen store brand and they taste perfect)
1 16oz sour cream
1 package of shredded mix cheese ( I use colby/cheddar mix)
1 stick of butter
2 T minced garlic
1 packet Bacon pieces
1 cup chopped green onions 
Salt & Pepper to taste

Preheat oven 375. Wash and poke potatoes with a fork , place on cooking sheet and back for 45 minutes ( or until done) Cool potatoes. In skillet sautee butter and garlic and add shrimp. Cook until done. Take shrimp out and corasly chop shrimp, add back to butter/garlic mixture. Set aside.
Cut potatoes in half. In large bowl scoop the potatoes out of the skins into the bowl. Arrange skins on baking sheet for stuffing later. Add sour cream, cheese ( save 1 cup for later) salt & pepper for taste. Add shrimp with butter/garlic. Mix well. Stuff shells with potato mixture and sprinkle with remaining cheese, green onions and all of bacon. Put back in the oven and bake for 15 minutes.

Easy Grilled Fish Tacos

Contributor: Mama Nichole
Adapted from: The Neely's

I love me some fish tacos when cooked right, and I think the cabbage slaw is what makes this dish. I suggest if you have time to make the slaw the night before so it can marinate all the goodness together. I also like to grill my fish on a wooden plank but the fish taste great in the skillet or boiled or even fried !! Enjoy! 

Here is your line up:

• 1 cup buttermilk
• 1 jalepeno, sliced
• 1 teaspoon smoked paprika
• Juice of 1 lime
• 1 1/2 pounds halibut, skinless or Tilapia ( whichever is on sale)
• Olive oil, for greasing grates
• Kosher salt and freshly ground black pepper
• 16 to 20 (6-inch) corn tortillas 
• Cabbage Slaw, recipe follows
• Lime wedges, for serving
• Fresh cilantro leaves, for serving

Let's Cook:

Add buttermilk , jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the fish and let marinate for 30 minutes.

Preheat the grill to medium-high heat.

Once hot, brush the grill grate with some olive oil. Remove the fish from the marinate and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.

Grill corn tortillas until warm and soft and they have a few charred marks.

To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.

Cabbage Slaw:

• 1/2 small head green cabbage, cored or bag of reg shredded cabbage will need about 4 cups
• 1/4 red onion
• 3 tablespoons chopped cilantro
• 1/2 cup sour cream
• 1 chipotle, packed in adobo, finely chopped( Goya makes this in a small can in the mexican food aisle)
• Juice of 1/2 lime
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper

Using a large holed greater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.

Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.

Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving