Fine Dinings.com - Gourmet Recipes, Dinner Party Menus for elegant entertaining photographs of all recipes


Red Potato Shrimp Appetizer
filled with sour cream, cream cheese, crisp bacon and shrimp

HOME      RECIPE  INDEX       GARNISHES       MENUS      APPETIZERS      AMUSE  BOUCHE      DESSERTS      PLAN  DINNER

I created this stuffed small red potato shrimp appetizer with sour cream, cream cheese, bacon, seasoning salt and chives. I like to serve it as appetizers as well as with a salad. 
See more of my easy gourmet appetizers


Stuffed small Red Potato Shrimp Appetizer  
source:recipe and photograph created by Peggy Bucholz

Follow Fine Dinings Gourmet Recipes on Facebook

Recipe Type: appetizer, baby red potatoes, shrimp, seafood, shellfish, cream, bacon, chives

Prep Time: 40 min
Total Time: 40 min
Yield: 40

Ingredients:

1-1/2 pounds small red potatoes (about 20), unpeeled
Sea salt
40 frozen cooked Shrimp thawed, tails intact (41 - 50 count)
vegetable oil
Salt and pepper, to taste
1 teaspoon dried thyme
1/2 cup sour cream
1/2 cup cream cheese, softened
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 teaspoons chives, minced
green onion tops, sliced thin for garnish

Instruction:

Put shrimp single layer in a shallow dish, sprinkle with a small amount of vegetable oil, salt, pepper, and thyme. Marinate 1 hour in refrigerator.

Bring red potatoes to a boil, simmer until fork-tender but not mushy; put in cold water to stop the cooking and drain well. Carefully cut potatoes in half without tearing skins. Scoop out and discard centers of each potato using a melon baller leaving 1/4-inch walls. Cut a very thin slice off the bottom of each potato so they will sit flat; season with small amount of sea salt.

Combine in a small bowl sour cream, cream cheese, crumbled bacon, seasoning salt, pepper and chives; spoon into potatoes; blot shrimp briefly on paper towels, insert one into stuffed potatoes with shrimp tail sticking up; garnish
with cut green onion tops and serve. If you are taking them to a party or serving later, do not add the shrimp until ready to serve.

wine Wine recommendation: Pinot Gris; Chardonnay

Restaurant Reviews   About the Author

 created by Peggy Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
established 2001 www.finedinings.com