Easy Stuffed Broccoli And Shrimp Potatoes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I have some friends that wanted me to make my stuffed potato recipe microwave friendly. This is it. Ingredients:
2 large idaho potatoes |
1 cup fresh broccoli florets |
1 tablespoon chopped green onions |
3/4 cup chicken broth |
2 teaspoons low-sodium soy sauce |
1 teaspoon rice wine vinegar |
2 teaspoons cornstarch |
1/3 cup chopped cooked shrimp (or peeled crawfish tails) |
2 teaspoons diced pimento |
Directions:
1. Scrub the potatoes and pierce each several times with a fork. Wrap each potato in microwave-safe paper towels and arrange them 1 inch apart in the microwave. Microwave on high for 6 to 8 minutes, turning and rearranging once. Let stand for 2 minutes.
2. With a fork, pierce the skin in the form of a cross. Press the ends of the potatoes toward the center, lifting and fluffing the flesh of the potato.
3. Combine the broccoli and onions in a 9-inch microwave-safe pie plate. Cover with microwaveable plastic wrap and microwave on high for 3 to 4 minutes, or until tender.
4. Combine the chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measuring cup and microwave, uncovered, on high for 2 to 3 minutes or until slightly thickened. Pour the sauce over the broccoli, stir in the cooked shrimp and the pimentos. Adjust seasoning. Spoon the mixture over the potatoes.
5. Of course you can bake your potatoes in the oven, Saute the Broccoli and onion in a little butter until tender. Combine the chicken broth, soy sauce, vinegar and cornstarch pour it in the skillet stir until thickened on medium heat. stir in the cooked shrimp and the pimentos. Adjust seasoning. Spoon the mixture over the potatoes.
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