Our Christmas dinner wouldn’t be complete without an appetizer. A very elegant and simple appetizer I’ve use often, Red Potato and Shrimp Appetizer..
Red Potato and Shrimp Appetizer is inexpensive and has great presentation.
Would you like to know how to make it?
Boil the red potatoes
Slice in half
Cut a thin slice off each potato bottom (helps to stand erect)
Scoop out inside
Place a dollop of filling
Place shrimp on top.
Now that doesn’t sound hard does it?
Also a great take along appetizer, just don’t add the shrimp until you get there.
Enjoy, and so will you guests!
Red Potato and Shrimp Appetizer
Adapted from Fine Dining
What you’ll need:
1-1/2 pounds small red potatoes (about 20), unpeeled
40 frozen cooked Shrimp thawed, tails intact (41 – 50 count)
Salt and pepper, to taste
1 teaspoon dried thyme
1/2 cup sour cream
1/2 cup cream cheese, softened
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
Pulling it together:
Put shrimp single layer in a shallow dish, sprinkle with a small amount of vegetable oil, salt, pepper, and thyme. Marinate 1 hour in refrigerator.
Bring red potatoes to a boil, simmer until fork-tender but not mushy; put in cold water to stop the cooking and drain well. Carefully cut potatoes in half without tearing skins. Scoop out and discard centers of each potato using a melon baller leaving 1/4-inch walls. Cut a thin slice from bottom of potatoes so that they will stand upright; season with small amount of sea salt.
Combine in a small bowl sour cream, cream cheese, crumbled bacon, seasoning salt, pepper and chives; spoon into potatoes; blot shrimp briefly on paper towels, insert one into stuffed potatoes with shrimp tail sticking up; garnish with cut green onion tops and serve. If you are taking them to a party or serving later, do not add the shrimp until ready to serve.