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Shrimp-stuffed potatoes
2 servings
Lightly fry the shrimp necks in a small amount of oil, separately fry fresh or konservirovannyye mushrooms cut into wedges. Season the Dutch sauce with juice made from shaken shrimp heads in a mortar. Take the tubers of potatoes of the same size, wash thoroughly and bake in the oven. Then okhladit, cut the top, remove the middle with a thin knife, trying not to deform the tuber, and put it in a deep pan or saucepan. Pour a tablespoon of sauce into each potato. Mix the boiled shrimp and mushrooms with the sauce and the resulting mass to fill the potatoes, adding the remaining sauce on top. Podgotovlennyye in this way put the potatoes in the oven and bake until a ruddy crust forms. Serve hot to the table.
Lightly fry the shrimp necks in a small amount of oil, separately fry fresh or konservirovannyye mushrooms cut into wedges. Season the Dutch sauce with juice made from shaken shrimp heads in a mortar. Take the tubers of potatoes of the same size, wash thoroughly and bake in the oven. Then okhladit, cut the top, remove the middle with a thin knife, trying not to deform the tuber, and put it in a deep pan or saucepan. Pour a tablespoon of sauce into each potato. Mix the boiled shrimp and mushrooms with the sauce and the resulting mass to fill the potatoes, adding the remaining sauce on top. Podgotovlennyye in this way put the potatoes in the oven and bake until a ruddy crust forms. Serve hot to the table.
salt to taste, potatoes - 7-8 pcs., Wheat flour - 2 tbsp. spoons, fresh mushrooms - 250 g, shrimp - 250 g, Dutch sauce - 200 g
