Shrimp-stuffed potatoes

1 serving


let the shrimp necks in a small amount of oil. add mushrooms, fresh or canned, cut into wedges and sautéed in oil. make Dutch sauce and bechamel, combine and season with juice of shrimp heads crushed in a mortar. take the tubers of potatoes of the same size, the size of a chicken egg, wash thoroughly and put in a jacket in a roasting cupboard. cool the baked potatoes, peel, cut off the tops, remove the flesh with a teaspoon, trying not to deform the tubers. put in a baking tray and put a tablespoon of sauce in each potato. mix the puffed shrimp and mushrooms with the sauce and the resulting mass to fill the potatoes, adding the remaining sauce on top. bake in a highly heated roasting cupboard until a ruddy crust forms. put the baked stuffed potatoes on a plate and serve hot.