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I blogged about the updated Whole30 Cookbook, Cooking Whole30, last week. I’m so in love with this book that I wanted to give you one more recipe to try!
Spicy Shrimp Twice-Baked Potatoes. All the yes! The coconut cream instead of the traditional dairy in the twice-baked potatoes made this even more decadent! The shrimp are wonderful! Both of my teenagers proclaimed this to be their favorite shrimp. I’m making the shrimp again with green vegetables. Hope you love it, too!
Excerpted from COOKING WHOLE30: Over 150 Delicious Recipes for the Whole30 & Beyond © 2020 by Melissa Urban. Photography © 2020 by Brent Herrig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Spicy Shrimp Twice-Baked Potatoes
FROM ERICA NKANSAH OF THIS AFRICAN COOKS
PREP: 30 minutes
COOK: 1 hour 15 minutes
TOTAL: 1 hour 45 minutes
This is a recipe that can be served as a side or a main dish: a twice-baked potato, topped with crispy shrimp and drizzled with a creamy sauce made from mayo, sriracha, and coconut aminos.
FOR THE POTATOES
3 extra-large russet potatoes
Extra-virgin olive oil
¾ cup coconut cream (see page 286)
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
FOR THE SAUCE
½ cup plus 2 tablespoons Basic Mayonnaise (page 287) or Whole30-compatible mayo
3 tablespoons Whole30-compatible sriracha (see page 295)
2 tablespoons coconut aminos
1 teaspoon apple cider vinegar
1 large clove garlic, minced
½ teaspoon dried parsley
FOR THE SHRIMP
1 cup tapioca flour
1¼ pounds extra-large shrimp (26/30 count), peeled and deveined, tail removed
1½ teaspoons Old Bay seasoning
1 egg + Whole30-compatible hot sauce + 1 tablespoon water
Sliced green onion, for garnish
MAKE THE POTATOES: Preheat the oven to 400°F. Pierce the potatoes in a few places with a fork. Rub the skins with a little bit of olive oil. Bake potatoes directly on oven rack until tender, about 45 to 60 minutes. Remove from oven and allow to cool. Turn oven to 350° F.
MAKE THE SAUCE: In a small bowl, combine the mayonnaise, sriracha, coconut aminos, vinegar, garlic, and parsley. Cover and refrigerate until ready to serve.
When the potatoes are cool enough to handle, cut in half lengthwise. Carefully scoop the flesh of the potatoes into a medium bowl, leaving ¹⁄8- to ¼-inch shells. Add the coconut cream, nutritional yeast, garlic powder, salt, pepper, and onion pow-der. Use a potato masher to blend until smooth. Place shells on a rimmed baking pan. Divide the mashed potato evenly among the potato skins, flattening the tops as much as possible. Bake filled potatoes until heated through and lightly browned, about 15 to 20 minutes.
MAKE THE SHRIMP: Place the tapioca flour in a large plastic bag. Wash the shrimp and pat dry. Cut in half crosswise to create bite-size pieces. Sprinkle with the Old Bay seasoning and gently toss to evenly distribute the seasoning.
In a medium bowl, whisk together the egg, hot sauce to taste, and water. Place half of the shrimp in the egg mixture. Stir to coat. Using a slotted spoon, remove a spoonful of shrimp from egg mix-ture, tapping the spoon on the edge of the bowl to shake off excess. Transfer to the bag. Close and shake to evenly coat. Remove the shrimp to a plate, shaking off the excess flour. Repeat with remaining shrimp.
In a large deep skillet, heat coconut oil to a depth of about ¼ inch over medium-high heat. When hot, add half of the shrimp to the skillet, being sure not to overcrowd the pan. Cook for about 3 minutes. Using tongs, turn and cook on the other side until shrimp are browned and cooked through. Remove to a large baking sheet lined with two layers of paper towels. Add more oil to the skillet, if neces-sary. When hot, cook remaining shrimp.
Transfer all of the shrimp to a large bowl. Drizzle with half of the sauce. Stir gently to coat all of the shrimp with the sauce.
To serve, divide shrimp among the potatoes (about ²⁄3 cup per potato). Drizzle with additional sauce and top with green onions.
AIR FRYER METHOD: To cook potatoes in an air fryer, preheat fryer to 400°F. Cook the potatoes for 30 minutes. After 30 minutes, wrap the potatoes in foil and return to the air fryer for an additional 15 minutes. Remove potatoes from air fryer, remove foil, and place on a cooling rack for 10 to 15 minutes or until cool enough to handle. Proceed with recipe as directed. To finish, bake filled pota-toes in air fryer at 370°F until heated through and lightly browned on top, 5 to 7 minutes.
WHOLE30 SRIRACHA: If you can’t find compatible sriracha, you can make your own. In a high-powered blender, combine 1 pound stemmed, seeded, and roughly chopped Fresno chile peppers; 5 cloves garlic, smashed and peeled; 2 tablespoons cider vinegar; 2 tablespoons tomato paste; 1 medium dried Medjool date, pitted; 2 tablespoons Red Boat fish sauce; and ½ teaspoon kosher salt. Blend until smooth. (Note: If using a regular blender, chop the peppers into smaller pieces and mince the garlic for a smoother consistency.)
Transfer to a small saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Taste and adjust for salt. If sauce is too thick, add water, 1 tablespoon at a time, until it reaches desired consistency. Let cool. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
TIP The filled potatoes can be stored in a tightly sealed container in the refrigerator for up to 2 days. Bake at 350°F until heated through and lightly browned on top, 20 to 25 minutes, before topping with the shrimp.
ERICA NKANSAH, a registered nurse based in Michigan, created This African Cooks as a way of managing her anxiety. She knows meal prep and cooking can be a great way to relieve stress, and believes everyone has the ability to be a good cook. Erica encourages her readers to involve friends and family in the kitchen, try new recipes, and enjoy flavorful, healthy food together.
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