Over the last several years, I have seen “Cheese Fries” or “Cheesy Fries” appearing on several  restaurant menus.  I have to admit, I get a little grossed out when I think about Cheese Fries.

I like French fries and I like melted cheese, but do I want gloopy cheese glopped on top of my French fries?  – – Heck, no!  Most Cheese Fries recipes call for melted processed cheese, which is fine for ballpark nachos, but I don’t want that gloopy mess on my French fries.

Despite my ranting about the utter wrongfulness of cheese fries, I’m not totally insensitive to people’s cravings, even if those cravings might lead them down the perilous path of gluttony!

So, with that, I tip my hat to the Cheese Fries lovers and offer them something I deem worthy.

Ingredients:

6 medium sized russet potatoes, peeled and cut, French fry style, ¼’ thick sticks

1 ½ cups canola oil (or just enough to cover the potatoes in the skillet)

Seasoning salt to taste

3 Tbs. olive oil

1 lb. raw, deveined shrimp (tails on or off)

3 Tbs butter

6 cloves garlic, mashed

1/3 cup roasted bell pepper, chopped

1/2 cup chicken broth

1 1/2 cups half-and-half

Salt and pepper to taste

1 cup grated Parmesan cheese

½ cup grated Swiss cheese

Directions:

Peel and cut the potatoes.  These can be ¼” French fries or thick steak fry wedges.   

Soak the potatoes in cool water to remove some of the starch.  Strain potatoes and air dry for several minutes.

Fry potatoes to golden brown. Remove and strain.  Return the hot oil back to the skillet. After a minute, add the fries back to the hot oil and fry for another minute, to crisp. 

Put the finished fries in an bowl and keep in a warm oven.

Remove most of the oil from the pan and reserve a few tablespoons.  Set heat to medium.  Add shrimp.  Turn shrimp over after two minutes and cook for one more minute.

Remove shrimp to a bowl.  Set aside.

Melt the butter in the skillet and sauté the garlic over medium heat for a minute. 

Add the chicken broth and reduce the sauce by one half.

Add roasted bell pepper.

Add half-and-half and simmer at low heat for a few minutes.  Add salt and pepper to taste.

Sprinkle the grated Parmesan and Swiss cheese over the sauce and simmer, at low heat, without stirring, for a minute.

When the cheese melts, turn the heat off.

Add the cooked shrimp to the sauce.

Add warm fries to serving bowls.  Cover the fries with the creamy shrimp.

Serve with a cheesy movie!

May I suggest, Mystery Science Theater 3000: “The Magic Sword” ?