Parmesan-Shrimp Bread Sticks with Broccoli Cheddar Soup

It seems we never get enough of taking just about anything we do to the next level. Case in point would be pizza dough. It started as a very thin, crispy crust and evolved into whatever thickness you wanted to make it. Enter the ‘stuffed’ crust with a ring of cheese encased in the outer edges of your pizza! Then, of course, the actual pizza fillings can be virtually anything that you choose or have available.

Bread sticks, on the other hand, aren’t something that have remained unscathed either. Probably the original simple design was ‘grissini’ (as they are known in Italy). Today’s bread sticks come in many forms from super crispy, thin ones to the larger ones often served with spaghetti and used to mop up excess sauce. Now, here’s where it gets one step better. Enter ‘homemade stuffed’ bread sticks. For inspiration all you have to do is think about all of your pizza toppings. Use them as options for either mixing into your dough or actually stuffing into a bread stick.

Being shrimp and Parmesan lovers, the natural thing for me to do was  incorporate both into some bread sticks. The next step was to pair them with a nice light broccoli-cheddar soup. A match made in heaven even if I do say so myself.

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Parmesan-Shrimp Bread Sticks with Broccoli Cheddar Soup
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Course Lunch, Main Dish
Cuisine American, Italian
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American, Italian
Servings
Ingredients
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Rating: 0
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Instructions
Parmesan Shrimp Bread Sticks
  1. Combine all ingredients, in the order listed, in a bowl of a stand mixer fitted with a dough hook. Mix on medium-low until the dough comes together. Continue to mix on medium-low for 5 minutes to knead. Dough is ready when it is stretchy & smooth. Transfer the dough to an oiled bowl, cover with plastic wrap & allow to rise for about an hour or until doubled in bulk.
Bread Stick Filling
  1. Peel, devein & slightly chop raw shrimp; place in a bowl. Grate & slightly chop fresh Parmesan cheese. Combine oil, minced garlic, spices & Parmesan cheese with chopped shrimp.
  2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Punch dough down; on a lightly floured work surface, press dough into roughly an 8 X 12-inch rectangle. Top with shrimp filling & sprinkle with dill weed. Slice lengthwise into 8 strips; fold each strip in half enclosing filling. Twist each strip slightly & lay on baking sheet. Top each bread stick with some grated mozzarella cheese (or you could put it on as soon as they come out of the oven). Bake for 7-10 minutes or until golden brown. Serve warm with soup.
Broccoli-Cheddar Soup
  1. In a large saucepan, saute onion & garlic in olive oil until tender. Stir in flour; cook for 1 minute. Gradually whisk in broth. Bring to a boil; cook & stir for 1-2 minutes or until slightly thickened.
  2. Add the broccoli, tarragon, thyme & pepper; return to a boil. Reduce heat; cover & simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered 5 minutes longer. Remove from heat; cool to room temperature.
  3. In a blender, process about half of the soup until smooth. Return to saucepan; heat through. Reduce heat. Add 100 grams of cheese; stir just until melted. Serve immediately, garnishing with remaining cheese.
Recipe Notes
  • When time is of the essence and you need to speed up the process, use a tube of purchased refrigerated pizza or bread stick dough instead of making your own. 

Stuffed Baked Potatoes with Garlic Shrimp

Shrimp makes for a unique and elegant twist on a stuffed baked potato. For most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them, with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.

I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the  Stuffed Baked Potato  to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with the cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover.  Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.

For Canadians, barbecue season lasts until the first snow falls (sometimes even a bit after). This is a meal that can easily be cooked on the BBQ as well as in the oven and it is soooo– good! 

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Stuffed Baked Potatoes with Garlic Shrimp
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Course Main Dish
Cuisine American, Ecuador
Servings
Course Main Dish
Cuisine American, Ecuador
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Stuffed Baked Potatoes
  1. Preheat oven to 400 F. Rub potatoes with oil & place on a baking sheet. Bake about an hour or until soft to the touch. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.
  2. In a small skillet, fry bacon until crisp. Drain on a paper towel & crumble. Saute green onions in 1/4 cup butter until tender. In a small dish, stir Ranch dressing powder (mix) into sour cream & add to potato pulp along with milk, salt & pepper. Fold in half of the cheese. Divide mixture between potato shells & drizzle with remaining butter. Place baking pan on BBQ where the heat is lower & warm potatoes through while shrimp is cooking.
Garlic Shrimp
  1. In a foil BBQ pan, Gently combine shrimp, olive oil, garlic, oregano, basil, parmigiana-reggiano, salt & pepper. Roast until pink, firm & cooked through, about 6-8 minutes.
To Serve
  1. On each serving plate, place a stuffed potato, top with shrimp & garnish with crumbled bacon & remaining cheese.