Loaded Shrimp Stuffed Potato (Print Format)
Tender ribs paired with a baked potato topped with garlic shrimp and cheddar cheese.
# Ingredients:
→ Ribs
01 -
1-2 lbs pork ribs (baby back or spare)
02 -
2 tbsp brown sugar
03 -
1 tbsp paprika
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp salt
07 -
½ tsp black pepper
08 -
½ tsp chili powder
09 -
½ cup BBQ sauce
→ Loaded Baked Potato
10 -
1 large russet potato
11 -
2 tbsp butter
12 -
¼ cup sour cream
13 -
½ cup shredded cheddar cheese
14 -
Salt and pepper to taste
→ Shrimp Topping
15 -
6-8 large shrimp, peeled and deveined
16 -
2 tbsp butter
17 -
2 cloves garlic, minced
18 -
1 tbsp chopped green onions
19 -
½ tsp paprika
20 -
Salt and pepper to taste
21 -
Fresh parsley for garnish
# Steps:
01 -
Preheat oven to 300°F. Combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and chili powder to form a dry rub. Coat ribs thoroughly with the rub. Wrap ribs in foil and bake for 2 to 2.5 hours until tender. Remove foil, brush ribs with BBQ sauce, then broil for 3-5 minutes until caramelized.
02 -
Preheat oven to 400°F. Clean the potato and prick several times with a fork. Rub with oil and sprinkle with salt. Bake for 50-60 minutes until soft. Cut open lengthwise and fluff the interior with a fork. Stir in butter, sour cream, and cheddar cheese. Season with salt and pepper to taste.
03 -
Heat butter in a skillet over medium-high heat. Add garlic and green onions, cooking for 30 seconds until fragrant. Incorporate shrimp, paprika, salt, and pepper. Cook 2-3 minutes per side until shrimp turn pink and are fully cooked. Spoon the shrimp atop the loaded potato and garnish with fresh parsley.
# Tips:
01 -
For tender ribs, wrapping them tightly in foil retains moisture during baking.