Nordic Shrimp-Stuffed Potatoes

Name: Nordic Shrimp-Stuffed Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 12 small potatoes, each about 3 inches (7.5 cm) long; 1 tbsp (15 ml) vegetable oil; 3 oz (85 g) shallot and chive-flavoured fresh cheese; ¼ cup (60 ml) 15% or 35% cream; ½ lb (225 g) frozen Nordic shrimp, thawed and patted dry; ¼ cup (40 g) celery, cut into small dice; 2 tbsp chives, finely chopped; 1 lemon, zest finely grated; Smoked paprika, for serving; Chervil leaves, for serving

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Preparation 30 min
Cooking 30 min
Servings 6

This fresh twist on loaded potatoes is a great addition to your summer meal.

Featured in RICARDO Magazine Volume 17 numéro 6 (p. 71)

Sans noix
Sans gluten
Sans oeufs

Ingredients

- 12 small potatoes, each about 3 inches (7.5 cm) long
- 1 tbsp (15 ml) vegetable oil
- 3 oz (85 g) shallot and chive-flavoured fresh cheese
- ¼ cup (60 ml) 15% or 35% cream
- ½ lb (225 g) frozen Nordic shrimp, thawed and patted dry
- ¼ cup (40 g) celery, cut into small dice
- 2 tbsp chives, finely chopped
- 1 lemon, zest finely grated
- Smoked paprika, for serving
- Chervil leaves, for serving

Preparation

- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- On the baking sheet, coat the potatoes with the oil. Season with salt. Bake for 30 minutes or until tender when tested with the tip of a knife, turning over twice during cooking.
- Meanwhile, combine the fresh cheese with the cream until smooth. Add the shrimp, celery and chives. Season with salt and pepper.
- With a small knife, make a long incision in the centre of each potato without going all the way through. Press down on the potatoes with a fork to lightly smash them. Place on a serving dish.
- Spoon the shrimp mixture over the potatoes. Garnish with the lemon zest, smoked paprika and chervil.

Personal Note

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Nordic Shrimp-Stuffed Potatoes

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Ingredients

Preparation

Personal Note

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RICARDO Non-stick Baking Sheet