Roasted New Potatoes Filled with Corn and Shrimp

Ingredients

  • ¼ teaspoon salt
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried tarragon
  • 1 ½ cups frozen whole-kernel corn, thawed and drained
  • ¼ teaspoon pepper
  • 24 small shrimp, cooked and peeled
  • Cooking spray
  • 1 tablespoon olive oil
  • + 8 more ingredients
    • 24 small shrimp, cooked and peeled
    • Fresh tarragon leaves
    • 12 small red potatoes (about 1 1/2 pounds)
    • 12 small red potatoes (about 1 1/2 pounds)
    • 3 tablespoons minced green onions
    • 2 tablespoons cider vinegar
    • 3 tablespoons minced green onions
    • ¼ teaspoon salt

Cut each potato in half crosswise; scoop out pulp, leaving a 1/4-inch-thick shell; reserve pulp for another use. Sprinkle insides of potato shells with salt and pepper. Place potato shells upside down on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes; set aside.Heat oil in ...

View full recipe at My Recipes

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