Fine - 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


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


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


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