Roasted New Potatoes Filled with Corn and Shrimp

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

12 small red potatoes (about 1 1/2 pounds)

1/4 teaspoon salt

1/4 teaspoon pepper

cooking spray

1 tablespoon olive oil

1 1/2 cups frozen whole-kernel corn, thawed and drained

3 tablespoons minced green onions

2 tablespoons cider vinegar

1 teaspoon chopped fresh or 1/4 teaspoon dried tarragon

24 small shrimp, cooked and peeled

fresh tarragon leaves

Directions:

1. Cut each potato in half crosswise; scoop out pulp, leaving a 1/4-inch-thick shell; reserve pulp for another use. Sprinkle insides of potato shells with salt and pepper. Place potato shells upside down on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes; set aside.
2. Heat oil in a medium skillet over medium-high heat. Add corn and green onions; sauté 2 minutes. Add vinegar and chopped tarragon; cook 1 minute. Divide corn mixture evenly among potato shells; top each with 1 shrimp. Garnish with tarragon leaves.

By RecipeOfHealth.com