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Roasted New Potatoes Filled with Corn and Shrimp

Roasted New Potatoes Filled with Corn and Shrimp
Roasted New Potatoes Filled with Corn and Shrimp is a gluten free, dairy free, and pescatarian recipe with 24 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 1g of fat, and a total of 40 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of salt, whole-kernel corn, shrimp, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a very affordable side dish.

Instructions

1
Cut each potato in half crosswise; scoop out pulp, leaving a 1/4-inch-thick shell; reserve pulp for another use.
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PotatoPotato
2
Sprinkle insides of potato shells with salt and pepper.
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Salt And PepperSalt And Pepper
PotatoPotato
Pasta ShellsPasta Shells
3
Place potato shells upside down on a baking sheet coated with cooking spray.
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Cooking SprayCooking Spray
PotatoPotato
Pasta ShellsPasta Shells
Equipment you will use
Baking SheetBaking Sheet
4
Bake at 450 for 15 minutes; set aside.
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OvenOven
5
Heat oil in a medium skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add corn and green onions; saut 2 minutes.
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Green OnionsGreen Onions
CornCorn
7
Add vinegar and chopped tarragon; cook 1 minute. Divide corn mixture evenly among potato shells; top each with 1 shrimp.
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TarragonTarragon
VinegarVinegar
PotatoPotato
Pasta ShellsPasta Shells
ShrimpShrimp
CornCorn
8
Garnish with tarragon leaves.
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TarragonTarragon
DifficultyHard
Ready In45 m.
Servings24
Health Score3
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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