The last of my "Anniversary Series"....two of the items served for dinner :) I went with an old favorite, Twice Baked Potatoes, and one of my newer favorite entrees...Brined Shrimp.
Start by baking one medium sized potato per person at 400 degrees for about 1 hour, or until soft.
Once cooked, slice potatoes in half and scoop the centers into a bowl.
Place the peels on a foil lined baking sheet.
Mix in your favorite additions and enough milk and butter to make them creamy. I used cheddar cheese and green onions in mine...I often add bacon as well. Season with garlic salt and black pepper.
Load the peels with the potato mixture and top with a little shredded cheddar cheese. The possibilities are endless for these...you could use ranch dressing instead of the milk and butter, or mix in Parmesan Cheese and Chives.
Bake at 400 degrees for about 20 minutes, until cheese is melted and potatoes are warmed through. I made the in advance and refrigerated after stuffing. I baked them straight from the refrigerator. They also freeze well at that stage!
For the Shrimp, I use this recipe with a few modifications....Grilled Brined Shrimp with Garlic Oil. You start by preparing the brine. I combine 1 cup of cold water with a few regular bay leaves, about 12 whole peppercorns, and 1/3 cup Kosher Salt. Heat over Medium until salt dissolves.
While waiting for the salt to dissolve, chop one lemon into small wedges.
I then turn off the heat and add 6 cups of cold water and 1 cup of ice, plus the lemon. Transfer to a large Ziploc bag and add the shrimp. I actually peeled my shrimp and just left the tails on. Refrigerate for no more than 30 minutes.
Cooking for a large crowd, I took Ina Garten's advice and decided to roast the shrimp. I placed all 2 lbs on a foil lined baking sheet and cooked at 400 degrees for about 12 minutes. EASY way to do a lot of shrimp for a crowd!
While the shrimp were cooking, I grated 3 cloves of garlic into 1/2 cup of olive oil. I poured this over the shrimp half way through the cooking process. Serve with lemon wedges...YUM!