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Stuffed
Small Red Potato Shrimp Appetizer
source: recipe and photograph created by www.finedinings.com
1-1/2 pounds small red potatoes (about 20), unpeeled
40 frozen cooked Shrimp thawed, tails intact (41 - 50 count)
olive oil
Salt and pepper, to taste
1 teaspoon dried thyme
1/2 cup sour cream
1/2 cup cream cheese
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
Bring potatoes to a boil, simmer until fork-tender
but not mushy; put in cold water and drain. Cut potatoes in half without tearing the skins; scoop
out centers with a melon baller leaving 1/4-inch walls; cut a small slice off bottom of each
potato to sit level.
Put shrimp single layer in a shallow dish, sprinkle with oil, salt,
pepper, and thyme; let marinate 3 hours or overnight covered and refrigerated.
In a small bowl combine sour cream, bacon, seasoning salt, pepper and chives;
spoon into potatoes; blot shrimp briefly on paper towels, put one on each potato with
tail sticking up; garnish with onion tops and serve. Makes 40 appetizers.
Wine recommendation: Chardonnay
See more of my
Appetizer Recipes
with photographs
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