Sweet Potatoes Stuffed with Shrimp and Salsa

Sweet Potatoes Stuffed with Shrimp and Salsa
Sweet Potatoes Stuffed with Shrimp and Salsa might be just the side dish you are searching for. This gluten free and primal recipe serves 2. One serving contains 271 calories, 14g of protein, and 2g of fat. If you have cilantro, shrimp, turkey kielbasa, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

1
Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Brown 1/4 cup kielbasa in a nonstick skillet over medium-high heat.
Ingredients you will need
KielbasaKielbasa
PotatoPotato
Equipment you will use
Paper TowelsPaper Towels
MicrowaveMicrowave
Frying PanFrying Pan
2
Add shrimp; saut 2 minutes.
Ingredients you will need
ShrimpShrimp
3
Remove from heat; stir in salsa. Slit each potato lengthwise. Push ends inward to form a pocket. Stuff shrimp mixture into each. Dollop each potato with 1/2 tablespoon sour cream; sprinkle each with a teaspoon of cilantro.
Ingredients you will need
Sour CreamSour Cream
CilantroCilantro
PotatoPotato
ShrimpShrimp
SalsaSalsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Stoltz Organic Pinot Noir
Stoltz Organic Pinot Noir
This Pinot shows well with its deep rich color and floral aroma for an organic Columbia Gorge Pinot noir. Everything is in order for this wine to either welcome years of aging or be drunk on the spot.
DifficultyMedium
Ready In45 m.
Servings2
Health Score32
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