Louisiana Style Popcorn Shrimp and Bleu Cheese Potato Skins

This recipe uses frozen products but you could certainly do your own skins in the oven.

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

Fry shrimp to a golden brown color and reserve. Sauté onions and celery until onions are translucent and season with salt & pepper. Top potato skins with the shrimp, bleu cheese, bacon and onion mixture. Bake in a 375†F oven until thoroughly heated and serve two halves per portion. Servings: 6