This recipe is very dear to me because it combines two of my favorites; seafood and baked potatoes. A traditional baked potato, then topped with a creamy, flavorful seafood topping. It’s simple, and guaranteed to be one of your favorites.
How to prepare
The simplicity is what really makes this recipe special. It doesn’t call for many ingredients, and requires minimal steps.
When preparing, I prefer to bake my potatoes in the oven. By baking them in the oven, the potato skin will be crispy, which pairs well with that delicious sauce. The potatoes can also be prepared in the microwave. I will provide details on how to prepare that later.
First, you will preheat your oven to 425 degrees. You will need oil and salt. I use grapeseed oil. But, olive or canola oil can also be used. I prefer to use sea salt.
Wash each potato, and dry with a paper towel. Ensure your potatoes are free of moisture before moving to next step. Next, line a baking sheet with parchment paper. Do not use foil. I know people have become accustomed to baking their potatoes using foil, but it is not needed. After lining your baking sheet, using a fork, poke a few holes in each potato. Then, rub each potato with oil, and sprinkle liberally with salt. Bake in preheated oven for one hour.
The sauce
When preparing your seafood sauce, you will need medium or large shrimp, lobster, crab meat, salted butter (preferably Kerrygold), grapeseed or olive oil, white wine, heavy cream, sea salt, black pepper, paprika and onion powder.
It is important to take the time to clean your shrimp by deveining and removing the shell and tail. Shrimp that’s already peeled and deveined can be purchased. This will save you time.
I use lump crab meat. When buying crab meat, I recommend picking through it to make sure it is free of any shell or cartilage. Also, after you do this, go ahead and remove the shells from your lobster tails, and cut into 1/2 inch pieces.
Heat the oil in a 10 inch skillet, and sear your shrimp for one minute on each side. After searing the shrimp, deglaze your pan with dry white wine. This will help remove any drippings that may be in the bottom of your pan. Add your butter, heaving cream and seasonings. Bring to a simmer and add your uncooked lobster meat. Cook your sauce for about 5-7 minutes before adding your crab and shrimp. Continue to simmer, before adding your fresh parsley. Serve this on top of your baked potato, and garnish with chopped green onions.
Alternate way to cook potatoes
Sometimes, we may not have enough time to bake potatoes in the oven. They can be microwaved as well. You will follow the same steps, but instead of lining a baking sheet and placing them in the oven, you will wrap each potato in plastic wrap. Next, you will microwave the potatoes for 9 minutes. I recommend only microwaving two potatoes at a time for best results.
Seafood Baked Potato
Ingredients
Baked Potatoes
- 4 large russet potatoes
- grapeseed oil olive oil, canola or avocado oil can be used as well.
- sea salt
Seafood topping
- 1/2 lb. medium or large shrimp peeled, deveined, tail-off
- 2 small or medium lobster tails uncooked, shells removed, cut into 1/2 inch pieces
- 8 oz. lump crab meat
- all-purpose seasoning for shrimp
- 3 tbsp grapeseed oil
- 1/3 cup dry white wine
- 6 tbsp salted butter preferably Kerrygold
- 3 garlic cloves, minced or 1 tbsp.
- 2 cups heavy cream
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 paprika
- 1 tsp onion powder
- 2 tsp fresh parsley, chopped
- green onions, chopped for garnish
Instructions
Baked potatoes
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Using a fork, poke wholes in each potatos. I normally poke each potato three times. Rub each potato with oil, and season all over with sea salt.
- Bake in preheated oven for 1 hour. Skin should be cripsy and potato should be tender.
- Using a knife, slice each potato open lengthwise. Top with seafood topping.
Seafood topping
- Season shrimp with all-purpose seasoning. If the all-purpose seasoning you're using is high in sodium, do not use too much, as shrimp does not require much salt.
- Heat a 10 inch skillet over medium-high heat. Sear shrimp for 1 minutes in each side. Remove shrimp and let rest on a plate.
- Reduce heat to medium. Add wine to deglaze pan. Add butter, and once melted add garlic. Saute garlic for 2 minutes or until fragrant. Do not burn garlic. If heat is high, reduce to med-low.
- Stir in heavy cream, and bring to a simmer. Add salt, pepper, paprika, onion powder and uncooked lobster meat. Simmer for 5- 7 minutes, or until lobster is cooked and sauce is slightly reduced. Stir in shrimp, crab meat and fresh parsley.
- Serve atop of potato, and garnish with green onions.
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