Shrimp Scampi Topped Potatoes |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Our impressive twice-baked potatoes feature garlic-infused cooked shrimp. These spuds could be served as a supper by themselves. Ingredients:
10 medium potatoes |
3 tablespoons olive oil |
1-1/2 teaspoons salt |
filling: |
1/2 cup sour cream |
1/4 cup heavy whipping cream |
4 garlic cloves, minced |
1 tablespoon minced fresh parsley |
1 tablespoon prepared horseradish |
1/2 teaspoon salt |
topping: |
3 garlic cloves, minced |
2 tablespoons olive oil |
10 uncooked jumbo shrimp, peeled and deveined |
2 tablespoons minced fresh parsley |
2 tablespoons lemon juice |
2 tablespoons white wine or chicken broth |
1/8 teaspoon salt |
Directions:
1. Scrub and pierce potatoes; rub with oil and salt. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
2. In a large bowl, mash pulp with the sour cream, heavy cream, garlic, parsley, horseradish and salt until blended. Spoon into potato shells; keep warm.
3. In a large skillet, saute garlic in oil for 1 minute. Add shrimp; cook shrimp for 1 minute on each side. Add the parsley, lemon juice, wine or broth and salt; cook 2-3 minutes longer or until shrimp turn pink. Top each potato with a shrimp; drizzle with pan drippings. Yield: 10 servings.
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