Ingredients:

  • 4 large (approx. 10 oz / 280g each) Russet potatoes
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • 1 lb (450g) large shrimp, peeled and deveined
  • 3 tbsp (42g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1/4 cup (60ml) heavy cream
  • 1/4 tsp (1.5g) red pepper flakes
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (4g) sliced green onions
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean and prick each one 5-6 times with a fork.
  2. Rub the potato skins with olive oil and sprinkle generously with kosher salt.
  3. Place potatoes directly on the oven rack or a baking sheet and bake for 50-60 minutes until the skin is crisp and the interior is soft.
  4. Heat a skillet over medium-high heat with 1 tbsp (14g) of butter. Add shrimp in a single layer and cook for 2 minutes per side until opaque. Remove shrimp from the pan and set aside.
  5. Lower heat to medium. Add the remaining 2 tbsp (28g) of butter and minced garlic, sautéing for 1 minute until fragrant.
  6. Stir in the lemon juice, lemon zest, and heavy cream. Simmer for 2 minutes until the sauce thickens into a glaze.
  7. Fold the cooked shrimp back into the sauce, stir in red pepper flakes, and season with salt and pepper.
  8. Slice each baked potato down the center and gently fluff the inside with a fork.
  9. Spoon a generous portion of the creamy lemon shrimp and sauce into the center of each potato.
  10. Garnish with chopped parsley and green onions. Serve immediately with a fresh lemon wedge.