July 4th is an exciting time to celebrate with friends and family! Backyard BBQs, fireworks, and delicious food are all the rage this time of year. You’ve stocked up on sparklers and American flag-themed decorations for guests to admire and enjoy. Now, the million-dollar question is what food to serve at your Fourth of July gathering? Whether you’re planning to be the master on the grill, in the kitchen preparing decadent desserts, or reheating leftovers, we have a dish that is the perfect addition to this year’s menu.
We sat down with local mom Alice Bryant, who’s sharing one of her family’s favorites. Alice is a mom, wife, and career-driven women who also enjoys spending time in the kitchen preparing meals for her family to enjoy. And we all know that it gives a mom a sense of happiness to feed her family delicious meals while bonding together. Alice is married to Jason Bryant and they are approaching their 10th wedding anniversary this fall. They live in Pike Road and have two children: Emily (five years old) and Thomas (18 months, and this month’s cover kid). Alice is an Agency Brokerage Specialist at Alfa Insurance, and Jason is a Financial Advisor for Invista Advisors.
When it comes to her inspiration for cooking, Alice’s interest was sparked when she met her husband. In addition, as a child, her grandmother loved to cook big meals while entertaining friends and family. Alice’s favorite recipe that her grand-mother prepared was Chicken Tetrazzini. Naturally, Alice grew up and learned everything she could about cooking from her grandmother, along with her own trial and error cooking post-college. Currently, Alice loves the Kelsey Barnard Clark cookbook, Southern Grit, and follows Clark on Instagram. Baking is one of Alice’s favorite things to do, and you will always find her using her standing mixer. In the Bryant household, Mexican foods are a staple because what kid doesn’t love tacos and enchiladas? Today, however, she shares with us another family favorite that would make the perfect accompaniment for your holiday meal… or could even be the main event!
Shrimp Stuffed Baked Potatoes
- Baked potato (one for each person)
- 1/2-3/4 lbs of large shrimp (peeled and deveined)
- Bacon (3 strips cooked)
- Green onion (chopped)
- Cheddar cheese (1/2 cup)
- Butter (3 Tbsp)
- Sour cream (3/4 cup)
- Salt and pepper (to taste)
- Olive oil (3 tsp)
- Preheat the oven to 400 degrees.
- Pierce potatoes all over with a fork and rub each potato with olive oil and salt and pepper. Bake for 45 minutes to an hour.
- While potatoes are baking, cook bacon and then crumble, and chop green onion. Sauté peeled and deveined shrimp in butter and salt and pepper on low heat. Once pink, remove from burner, let cool, and then chop into bite-sized pieces.
- When potatoes are finished baking, remove from the oven and let cool for 10minutes. Once cool, cut the top portion of the potatoes lengthwise, scoop out the in-side of the potato, and put it in a separate bowl. In the bowl with the potato, add sour cream, cheese, butter, salt and pepper. You can mix with a large spoon or use a hand mixer for a smoother texture.
- Once mixed, add in crumbled bacon, chopped shrimp, and green onions. Scoop the mixture into the potato hull. It’s okay if overflowing!
- Bake again for 20 minutes. Enjoy! You can serve it with a summer salad or favorite summer vegetable.
Kimberley Carter Spivey is a freelance writer, blogger, author, and entrepreneur. When she’s not working as an Instructional Systems Designer and copy-editor on Maxwell AFB, she’s busy freelancing, blogging, or toiling away at her next book. Her debut book Bloom: How to Get from Good Enough to a Life You Love can be purchased on Amazon andgirlyouwrite.com