- 4 large Idaho baking potatoes, about half a pound each
- ½ pound raw shrimp in the shell
- 3 tablespoons butter
- 1 cup coarsely diced fresh mushrooms
- 2 tablespoons dry Sherry wine
- ¼ cup heavy cream
- Salt, if desired
- Freshly ground pepper
- A few drops of Tabasco
- 1 tablespoon freshly grated Parmesan cheese
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
418 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 19 grams protein; 136 milligrams cholesterol; 232 milligrams sodium
- Preheat oven to 400 degrees.
- Prick the potatoes all over with a fork. Arrange the potatoes on a baking sheet and place them in the oven. Bake one hour to one hour and 15 minutes or until done.
- Meanwhile, shell and devein the shrimp. Cut the shrimp into small cubes.
- Heat one tablespoon of the butter in a saucepan and add the shrimp and mushrooms. Cook, stirring, about one minute. Add the wine and stir. Remove from the heat.
- When the potatoes are done, slice off the top of each one, about half an inch from the top. Carefully scoop out the center of each potato bottom to make a “boat” for stuffing. Put the scraped-out potato pulp into a saucepan or bowl and mash well and uniformly. Add this to the shrimp mixture. Add the cream and one tablespoon of butter and cook briefly, stirring. Add salt and pepper to taste and a few drops of Tabasco. Blend.
- Fill the potato boats with the mixture, piling it up and smoothing it over.
- Arrange the potatoes, stuffed side up, on a baking dish. Sprinkle with cheese. Melt the remaining tablespoon of butter and pour it over the potatoes. Place in the oven and bake 15 minutes.
1 hour 40 minutes