Broccoli-shrimp Stuffed Potatoes |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 2 |
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Great potatoes!! Cooing time is estimated! Ingredients:
2 large potatoes |
1 cup fresh broccoli florets |
1 green onion, thinly sliced |
3/4 cup chicken broth |
2 teaspoons low-sodium soy sauce |
1 teaspoon rice wine vinegar |
2 teaspoons cornstarch |
1/3 cup fresh or frozen cooked shrimp, or 1 (6-ounce) can shrimp, drained |
2 teaspoons diced pimiento (optional) |
Directions:
1. Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave on HIGH 6 - 8 minutes, turning and rearranging once; let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the meat of the potato.
2. Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable plastic wrap and microwave on HIGH 3 - 4 minutes, or until tender. Drain.
3. Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measuring cup, microwave, uncovered, on HIGH 2 - 3 minutes, or until slightly thickened.
4. Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.
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