Louisiana Style Popcorn Shrimp and Bleu Cheese Potato Skins
Courtesy of Rich SeaPak

12 oz frozen buffalo popcorn shrimp
12 ea frozen potato skins
3 oz onions (small diced)
3 oz celery (small diced)
3 oz bacon (diced and cooked)
6 oz bleu cheese crumbles
5 oz parsley (chopped)
salt and pepper to taste

Steps
1 - Fry shrimp to a golden brown color and reserve.
2 - Sauté onions and celery until onions are translucent and season with salt & pepper.
3 - Top potato skins with the shrimp, bleu cheese, bacon and onion mixture.
4 - Bake in a 375ºF oven until thoroughly heated and serve two halves per portion.

Servings: 6

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