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New Potato Stuffed with Shrimp


  • 1-1/2 pounds small new potatoes wash and dry
  • 40 frozen cooked Shrimp thawed tails intact *
  • extra-virgin olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1/2 cup sour cream
  • 1/2 cup cream cheese
  • 4 bacon slices cooked crisp, crumbled
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons chives minced
  • green onion tops sliced thin for garnish


  1. Rub the potatoes with oil and sprinkle with Kosher salt. Bake in 350° oven until done (insert knife to check doneness).  Cut potatoes in half without tearing the skins. Scoop out and discard centers using a melon baller leaving 1/4-inch walls; cut a thin slice off bottom of each potato to sit level. Can be made 1 day ahead.
  2. Put shrimp in single layer in a shallow dish, sprinkle with oil, salt, pepper, and thyme; marinate 3 hours or overnight covered and refrigerated. (I used raw shrimp and sprinkled it with a chili lime seasoning and then sauteed until pink, cool.
  3. Combine in a small bowl the sour cream, cream cheese, crumbled bacon, seasoning salt, pepper and chives; spoon into potatoes; blot shrimps briefly (if you marinated them) on paper towels, put one on stuffed potato with tail sticking up; garnish with onion tops and serve. Makes about 40.
  4. The next time I make these I will be leaving the tails off because they are harder to eat when you have to dispose of the tail. Also, this would make a perfect amuse bouche if you allowed only one per person. You can buy exactly how many potatoes and shrimp you will need without having a lot of waste. I think the only problem I see with amuse bouche is that if you really liked it, and want another one, well, you only get one.  They are, after all, suppose to tantalize your taste buds for the remainder of the meal.