- 1
0/5
(0 Votes)
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
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
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