Margarita Shrimp Stuffed Potatoes
Margarita Shrimp Stuffed Potatoes
The recipe for Margarita Shrimp Baked Stuffed Potatoes combines the bounty from the county with that from the sea.
Margarita Shrimp Stuffed Potatoes
The recipe for Margarita Shrimp Baked Stuffed Potatoes combines the bounty from the county with that from the sea.
Margarita Shrimp Stuffed Potatoes
Ingredients
  • 4 baking potatoes (russet, Yukon Gold) scrubbed
  • 1 pound Maine shrimp meat
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 3 tablespoons lime juice
  • 1 teaspoon hot pepper flakes (vary according to taste)
  • 1 cup Emily's Taco Salsa
  • 1/2 cup sour cream or Greek yogurt
  • sea salt and fresh pepper to taste
Servings:
Instructions
  1. Preheat the oven to 400 degrees. Scrub the potatoes and bake until done, about 35 – 45 minutes.
  2. In a large fry pan, heat the oil over medium heat. Add the garlic and cook, stirring until softened, about 3 minutes. Add the Maine shrimp meat. Stir quickly and then add the lime juice and hot pepper flakes. Allow to simmer briefly, and then remove from heat. Be careful not to overcook the shrimp meat.
  3. To serve, slit the tops of the baked potatoes and squeeze to open. Divide the Margarita shrimp between the four potatoes. Spoon ¼ cup of salsa over each potato, and top each with a dollop of sour cream or Greek yogurt.
Recipe Notes

Nutritional analysis per serving: 375 calories, 29 grams protein, 47 grams carbohydrates, 8 grams fat, (0 grams trans fat), 335 mg. sodium, 5 grams fiber.

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