Shrimp Scampi Topped Potatoes Recipe

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Our impressive twice-baked potatoes feature garlic-infused cooked shrimp. These "spuds" could be served as a supper by themselves!—Taste of Home Test Kitchen

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Shrimp Scampi Topped Potatoes Recipe

Prep: 40 min. Bake: 1 hour

Yield: 10 Servings

40 60 100

Ingredients

10 medium potatoes
3 tablespoons olive oil
1-1/2 teaspoons salt
FILLING:
1/2 cup sour cream
1/4 cup heavy whipping cream
4 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon prepared horseradish
1/2 teaspoon salt
TOPPING:
3 garlic cloves, minced
2 tablespoons olive oil
10 uncooked jumbo shrimp, peeled and deveined
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 tablespoons white wine or chicken broth
1/8 teaspoon salt

Directions

Scrub and pierce potatoes; rub with oil and salt. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
In a large bowl, mash pulp with the sour cream, heavy cream, garlic, parsley, horseradish and salt until blended. Spoon into potato shells; keep warm.
In a large skillet, saute garlic in oil for 1 minute. Add shrimp; cook shrimp for 1 minute on each side. Add the parsley, lemon juice, wine or broth and salt; cook 2-3 minutes longer or until shrimp turn pink. Top each potato with a shrimp; drizzle with pan drippings. Yield: 10 servings.

Nutritional Facts 1 serving equals 301 calories, 12 g fat (4 g saturated fat), 47 mg cholesterol, 557 mg sodium, 40 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Shrimp Scampi Topped Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p12

Buying and Cooking Shrimp

Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra large, jumbo). Uncooked shrimp will have shells that range in color from gray or brown to pink or red. Fresh shrimp should have a firm texture with a mild odor.

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking - the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.

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