source:recipe and photograph created by Peggy Bucholz
Recipe Type: appetizer, baby red potatoes, shrimp, seafood, shellfish, cream, bacon, chives
Prep Time: 40 min
Total Time: 40 min
1-1/2 pounds small red potatoes (about 20), unpeeled
40 frozen cooked Shrimp thawed, tails intact (41 - 50 count)
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
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.
recommendation: Pinot Gris; Chardonnay|