This is a very nice way to use my Chipotle-Lime “Sweet Potatoes”. It’s flavorful and very filling. It’s also packed with lots of healthy nutrients! Obviously, only those closer to goal weight or if serving at holidays and very special gatherings, should be adding the 2 real sweet potatoes to the pumpkin mixture in this filling. This recipe is only suitable for Atkins Induction if the sweet potatoes are left out. Frankly, I have made this recipe both with and without the real sweet potatoes and it’s delicious BOTH ways.
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½ recipe my Chipotle-Lime “Sweet Potatoes”
2 5″ sweet potatoes (optional, omit for Atkins Induction)
2 T. unsalted butter, melted (for the shrimp)
¼ tsp. my Seafood Spice Blend
12 medium shrimp, peeled
DIRECTIONS: In a large mixing bowl, make the Chipotle-Lime Sweet Potatoes following that recipe’s instructions linked above. Don’t forget the cinnamon, as I have done so myself more than once! I get so mad when that happens. Set mixture aside after mixing WITHOUT BAKING!
If using the sweet potatoes, bake two 5″ medium sweet potatoes in the oven right along with the pumpkin. When cool enough to handle, cut the potatoes in half lengthwise and with a spoon, carefully scoop out the flesh into your large bowl of pumpkin mixture. Take care not to tear up the shells if you want to stuff them. Alternately, I have baked this recipe in a buttered ceramic baking dish.
Stir all together well. Don’t forget your cinnamon, as I often do and get so mad at myself when I forget it.
Preheat oven to 350º. Melt the butter in a small baking pan, add the Seafood Spice blend and stir. Add the shrimp to the pan and toss to coat. Preheat broiler and broil for a few minutes to cook/brown them nicely. Remove from broiler and set side. Lower oven to 350º bake setting.
Scoop 1/4 of the pumpkin-potato mixture into each the 4 potato shell halves and place on the same baking pan you broiled the shrimp in. Top each potato half with 3 shrimp (more if you want to splurge). With a brush, baste the shrimp with any remaining melted butter/spice mixture in the pan you broiled them in. Pop into 350º preheated oven for about 15-20 minutes to allow the flavors to meld. Serve with a nice green vegetable or lovely salad.
NUTRITIONAL INFO: Makes 4 servings (1 half each). Each potato half contains:
Without 2 potatoes: 185 calories, 13.7g fat, 12.42g carbs, 1.0g fiber, 11.42g NET CARBS, 3.72g protein, 148.5 mg sodium
With 2 potatoes: 240 calories, 13.7g fat, 25.5g carbs, 11.8g fiber (assuming you eat the peeling), 13.7g NET CARBS, 4.72g protein, 184 mg sodium