Baked potato with shrimp filling

Discussion in 'Five Star Kitchen' started by sister herb, Feb 25, 2014.

  1. sister herb

    sister herb Official TTI Chef

    Nov 7, 2006
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    2 dl (0.84 cup) sour cream
    1 dl (0.42 cup) shrimp
    1 red onion
    1 red sweet pepper
    2 clove of garlics
    150 g (0.3 lb) tuna (from can)
    1 tsp mustard
    1 tsp honey ½ zest of lemon, grated and juice
    1-2 tsp salt
    1 tsp crushed black pepper
    1 dl (0.42 cup) chopped dill
    dill for garnish

    Thaw shrimps. Peel the red onion and chop. Chop the red sweet pepper and dill. Pour the sour cream in a bowl, add the red onion and red sweet pepper. Peel the garlic and grate it. Add the tuna, mustard, honey, lemon zest and juice, salt and black pepper. Finally, add the defrosted shrimps and chopped dill. Check the taste. Keep in the refrigerator for two hours. Garnish with dill. Serve cold with (hot) oven potato.

    Oven-baked Potatoes

    6 potatoes

    Start by washing the potatoes and wrapping them individually in foil.

    Bake potatoes in oven at 225 degrees C/440 degrees F for 30 minutes first. Reduce heat to 200 degrees C/400 degrees F and bake until the potatoes are cooked, depending on the size, 30 - 60 min. Open the foil or remove completely.

    Pull a cross in potato and squeeze out a bit of the interior. Serve with with toppings of your choice.

    (Source of the image:äyte uuniperunalle/)

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