If you enjoy seafood and want to treat your guests with a nourishing appetizer, then let’s cook stuffed potatoes together. Our filling is rather unusual and interesting. We will combine shrimps, mushrooms and tender sauce with a light lemon zest. All the ingredients are cooked separately and then mixed.
This light dish with a juicy stuffing under golden crisp is a good solution for a picnic. You can cook the potatoes and take them away. Keep in mind the fact that it is better to keep warm this snack.
- 2 tbsp flour
- 7-8 potatoes
- 250 g (1/2 lb) shrimps
- 250 g (1/2 lb) mushrooms
- salt – to taste
- 4 yolks
- 50 ml water
- 50 ml lemon juice
- 100 g (3,5 oz) dairy butter
Boil shrimps until pink and peel them. Wash, slice and brown mushrooms slightly. Rinse potatoes carefully and bake them in an oven. Cool the potatoes, peel them and slice in half. Scoop out the flesh into a separate bowl.
Pour yolks in a pan, add water and chopped dairy butter. Boil the mixture, stirring constantly. Then pour lemon juice and mix everything. Filter the cooked sauce.
Combine the prepared sauce, prawns and mushrooms. Adjust salt to your taste.
Stuff the potatoes with the filling and place on a baking sheet greased with butter.
Cook them in an oven until browned on top. Serve the appetizer hot.
Enjoy your meal!