Shrimp Scampi Topped Potatoes Recipe

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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
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour

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 until tender. Add shrimp; cook 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.
Originally published as Shrimp Scampi Topped Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p12

Nutritional Facts

1 each: 301 calories, 12g fat (4g saturated fat), 47mg cholesterol, 557mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 9g protein.

  • 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
  1. 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.
  2. 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.
  3. In a large skillet, saute garlic in oil until tender. Add shrimp; cook 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.
Originally published as Shrimp Scampi Topped Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p12

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