Roasted New Potatoes Filled with Corn and Shrimp

By Lv2Cook

Ingredients

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

Details

Servings 1

Preparation

Step 1

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 450º for 15 minutes; set aside.

Heat oil in a medium skillet over medium-high heat. Add corn and green onions; sauté 2 minutes. Add vinegar and chopped tarragon; cook 1 minute. Divide corn mixture evenly among potato shells; top each with 1 shrimp. Garnish with tarragon leaves.

Serving Size: 2 appetizers