Peri Peri Shrimp-stuffed Potato with Ribeye
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Peri Peri Shrimp-stuffed Potato with Ribeye
Ingredients
| Peri Peri | ||
| ½ | tsp garlic powder | |
| ½ | tsp onion powder | |
| 1 | tsp smoked paprika | |
| ¼ | tsp chili flakes | |
| 1 | tsp chili powder | |
| ½ | tsp ground cumin | |
| Potato | ||
| 4 | potatoes for baking | |
| 1 | tbsp vegetable oil | |
| 16 | CO-OP GOLD White Shrimp, shells and tails removed | |
| ½ | cup CO-OP GOLD Cream Cheese | |
| ½ | cup CO-OP GOLD Mayonnaise | |
| ½ | tsp salt | |
| ¼ | cup thinly sliced green onions | |
| Steak | ||
| 4 | ribeye steaks | |
| 2 | tsp salt | |
Directions
Prep time: 20 mins
Total time: 1 hour 30 mins
Serves: 4
- Preheat oven to 400°F.
- Mix all peri peri ingredients together in a bowl.
- With a fork, poke a few holes in each side of the potatoes. Wrap each potato with foil and bake in oven for 60 to 70 minutes. Allow potatoes to cool for 15 minutes and unwrap the foil. Lay each potato on its side and cut off the top. Then, take a spoon and carefully scoop out most of the potato, leaving a small border around the sides and bottom.
- Place a large frying pan on medium-high heat, add oil and allow it to heat up. Cut shrimp in half, add to the pan and cook for about 2 to 3 minutes, until internal temperature is 74°C (165°F), turning them as you cook.
- Make sure to pull your steaks out of the fridge for 30 minutes before cooking. In a large bowl, add half the amount of potato that you scooped out. Save the other half for another meal. Next, add softened cream cheese, mayo, salt, green onions, cooked shrimp and peri peri spice mixture. Mix well. Evenly fill four potato skins with shrimp mix.
- Bake the stuffed potatoes on a tray, uncovered, at 400°F for 20 to 25 minutes or until hot.
- Season steak with salt and grill on medium-high heat to your preferred doneness. Allow to rest for 15 minutes before serving.
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