Potatoes Stuffed with Shrimps Recipe
Ingredients:
- 4 large, evenly shaped potatoes
- 1/2 medium onion, finely chopped
- 4-5 tablespoons white wine
- 2 ounces (60 g) butter
- 7 tablespoons (100 ml) single cream
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 pound (1/4 kg) freshly peeled, cooked shrimps
- 4 tablespoons chopped parsley
How to cook Potatoes Stuffed with Shrimps:
- Boil the potatoes in their jackets until they are just about cooked. It will be helpful to have pricked them on top first, so that the skins do not burst.
- Lay them in a hot oven for a few minutes, so that they dry out and finish cooking.
- Cut the tops off them and scoop out enough from each to make room for the stuffing. Reserve the scooped-out potato.
- Meanwhile, saute onion in white wine until the wine is reduced to zero. This takes about 15 minutes.
- Add butter to the onion and let it melt, then single cream, lemon juice, salt and pepper to taste, and cooked shrimps.
- Thicken the mixture by mashing some of the scooped-out potato into it, but this is optional.
- Pour the stuffing into and over the potatoes and sprinkle chopped parsley on top.
Note:
The Belgian name of this recipe is Polderaardappelen Gevuld met Garualen.
This recipe for Potatoes Stuffed with Shrimps serves/makes: 4
The Potatoes Stuffed with Shrimps Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Shrimp
Preparation Method: Pan Fried/Sauteed
Cuisine: Belgian