Wednesday, August 1, 2012

One Thing to Do with Potatoes

I grew up in Idaho. I love potatoes. I think there is correlation there. Although, there is not correlation between being from Idaho, and loving Ligers. (Google it, Idaho and Ligers.)

Anywho, for dinner tonight we had shrimp with alfredo sauce, over baked potatoes. So good!

What you will need:
  • Potatoes (We use pontiacs because they are lower in starch than their browner cousins.)
  • 2 cups good quality cream
  • garlic, I used two cloves
  • 2 or 3 tsp. good quality butter, and 1 tsp. good quality olive oil
  • parsley, as much as you feel good about
  • sage
  • 2 cups, grated Parmesan cheese
  • cracked pepper (optional)
  • 1/2 cup, or more, shredded fresh spinach
  • shrimp
 What to do with above items:
  1. Throw as many potatoes as you would need to feed your family in the oven at 350. It takes about an hour for a potato to bake. And depending on how many that is, you may need to double this recipe. You are the captain of your kitchen, though, so only you know.
  2. Half an hour into your potato's cooking time, mince your garlic and gently saute in a combination of 1 tsp. butter and 1 tsp. olive oil. When this becomes fragrant add parsley, and let saute for a few seconds to wake up the flavor. Add cream, and bring to a simmer -- let simmer for one minute. Add cheese and stir until thickened. If you choose to add cracked pepper do so now. Turn off heat, but do not remove from burner.
  3. In another pan near by melt the other 1 or 2 tsp. butter, add sage, and let it bubble in the butter for a few seconds to wake up the flavor. Add the shrimp, and let cook until pink half way through. Turn, and let finish cooking on the other side.
  4. When shrimp is done cooking, add shredded spinach to the sauce, and stir till incorporated throughout. The remaining heat in the sauce will be enough to just cook the spinach enough.
  5. By now your taters should be ready. Remove them from the oven, and give them each a good pound or four with your fist. This mashes the insides, and makes dressing them a little easier. Break open your potatoes, and ladle as much sauce on top as you want. This is a very buttery dish, so most people won't want to butter their potato more before adding the sauce. You may either top the potatoes with the shrimp, or serve them on the side.
  6. Eat with gusto!


  1. I find this to be a very controversial post, Melissa. The Liger-Idaho connection is by now well established, whatever you radical voices from the blogosphere might argue.

    Looks delicious! Growing up, we always baked our potatoes in aluminum foil, but I'm thinking that's probably not very good for you. Do you just bake them... naked?

    Also, anything to watch out for when purchasing shrimp? I admit I've never bought it except at restaurants.

    1. Ha ha ha :) Meredith, that is so funny, because technically, I was born in Utah. Take that Liger lovers.

      Re-reading this recipe made me cringe at a few things. Like where it said, "1 cups god quality cream". Oh my! That was supposed to read 2 cups.

      About shrimp, you can almost always find good quality shrimp at Whole Foods. It is easy shopping for good fish there because they very clearly label what is wild caught, and what is farmed -- wild caught being what you would want most. I have also found their prices to be fair for this market. I know Sunflower sells fish, but I've not been overly impressed with their meat section, other than the fact that they sell Rosie brand pastured chickens. You might have a look there sometime.

    2. God quality cream sounds delicious!

      Just giving you a hard time. :)

      Thanks for the shrimp tips!

    3. P.s. I bake my potatoes nakey.