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Baked Potatoes Stuffed with Shrimp and Cheese https://www.metro.ca/userfiles/image/recipes/pommes-terre-farcies-fromage-crevettes-6748.jpg PT20M PT1H10M PT2H30M
Preheat the oven to 200°C (400°F)Wash the potatoes, prick with a fork and bake for 1 hour.In a saucepan, melt the butter, add the flour and cook 2 minutes, stirring with a wooden spoon. Add the clam juice and cream and bring to a boil, stirring constantly. Simmer over medium-low heat for 4 minutes or until the sauce coats the spoon. Remove from heat and set aside.When the potatoes are done, remove a slice from the top of each one and gently scoop out the flesh of 2 of them in chunks (do not mash), taking care not to damage the skins. Add the potato chunks to the sauce. Scoop out the flesh of the other 2 potatoes and keep for another use.Set aside 125 ml (1/2 cup) of the cheese and add the remainder to the saucepan. Set aside 20 shrimp for the garnish and add the rest to the ingredients in the saucepan. Stir very gently to combine. Add salt and pepper to taste.Stuff the potato skins with the mixture, garnish with the remaining cheese and shrimp, and finish with a sprinkle of dill.Serve immediately with a green salad.
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4 idaho potatoes 2 Tbsp. (30 mL) salted butter 2 Tbsp. (30 mL) flour 8 oz (250 mL) clam juice, heated 1/4 cup (60 mL) 35 % cream, heated Salt and freshly ground pepper 5 oz (150 g) cheese curds 5 oz (150 g) small shrimp 1/3 cup (80 mL) fresh dill
Baked Potatoes Stuffed with Shrimp and Cheese

Baked Potatoes Stuffed with Shrimp and Cheese

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4
servings
0:20
Preparation
1:10
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    idaho potatoes
  • 2 Tbsp.
    (30 mL)
    salted butter
  • 2 Tbsp.
    (30 mL)
    flour
  • 8 oz
    (250 mL)
    clam juice, heated
  • 1/4 cup
    (60 mL)
    35 % cream, heated

  • Salt and freshly ground pepper
  • 5 oz
    (150 g)
    cheese curds
  • 5 oz
    (150 g)
    small shrimp
  • 1/3 cup
    (80 mL)
    fresh dill
Imprimer ma sélection

Preparation

Preheat the oven to 200°C (400°F)

Wash the potatoes, prick with a fork and bake for 1 hour.

In a saucepan, melt the butter, add the flour and cook 2 minutes, stirring with a wooden spoon. Add the clam juice and cream and bring to a boil, stirring constantly. Simmer over medium-low heat for 4 minutes or until the sauce coats the spoon. Remove from heat and set aside.

When the potatoes are done, remove a slice from the top of each one and gently scoop out the flesh of 2 of them in chunks (do not mash), taking care not to damage the skins. Add the potato chunks to the sauce. Scoop out the flesh of the other 2 potatoes and keep for another use.

Set aside 125 ml (1/2 cup) of the cheese and add the remainder to the saucepan. Set aside 20 shrimp for the garnish and add the rest to the ingredients in the saucepan. Stir very gently to combine. Add salt and pepper to taste.

Stuff the potato skins with the mixture, garnish with the remaining cheese and shrimp, and finish with a sprinkle of dill.

Serve immediately with a green salad.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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