Post by marlaoh on Mar 4, 2004 7:42:07 GMT -6
Potatoes with Shrimp, Feta and Dill
2 large baking potatoes, scrubbed (preferably Russets)
1 Tablespoon olive oil (plus 2 teaspoons more for garnish if desired)
1 Large garlic clove, minced
1/3 pound medium shrimp (peeled, deveined and roughly chopped)
1/3 cup plain yogurt (regular, low-fat or nonfat)
1/4 cup crumbled feta (about 2 oz.)
2 tablespoons chopped black pitted olives
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1/4 teaspoon salt (or salt to taste)
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 375°F. Place potatoes on baking sheet and bake until soft (about 1 hour and 5 minutes). Or, puncture each potato in 3 or 4 places and microwave on high until soft (approximately 7-10 minutes).
2. Using a medium skillet ,add oil and garlic. Cook for 1 minute or until fragrant. Add shrimp and cook for 2 minutes or until pink and firm, stirring occasionally. Transfer contents to medium bowl. Stir in yogurt, feta, olives, dill, salt, and pepper until well combined.
3. When potatoes are cool enough to handle, slice off the top third of each potato, lengthwise. Using a small spoon, scoop out the inside flesh of each potato (leaving 1/8 inch of potato against the skin so that it will not collapse) and place in a medium bowl. In addition, scoop out the flesh from the inside of each cut-off top section. Discard the top sections. Use a potato masher or electric mixer to mix the potatoes until soft and uniform. Stir in the prepared shrimp mixture.
4. Place the large potato-skin shells in a shallow 1-quart casserole dish. Divide mashed potato mixture between them. Drizzle 1 teaspoon of olive oil over the top of them if desired. Bake for 15 minutes or until stuffing is steaming hot. Serve immediately.
2 large baking potatoes, scrubbed (preferably Russets)
1 Tablespoon olive oil (plus 2 teaspoons more for garnish if desired)
1 Large garlic clove, minced
1/3 pound medium shrimp (peeled, deveined and roughly chopped)
1/3 cup plain yogurt (regular, low-fat or nonfat)
1/4 cup crumbled feta (about 2 oz.)
2 tablespoons chopped black pitted olives
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1/4 teaspoon salt (or salt to taste)
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 375°F. Place potatoes on baking sheet and bake until soft (about 1 hour and 5 minutes). Or, puncture each potato in 3 or 4 places and microwave on high until soft (approximately 7-10 minutes).
2. Using a medium skillet ,add oil and garlic. Cook for 1 minute or until fragrant. Add shrimp and cook for 2 minutes or until pink and firm, stirring occasionally. Transfer contents to medium bowl. Stir in yogurt, feta, olives, dill, salt, and pepper until well combined.
3. When potatoes are cool enough to handle, slice off the top third of each potato, lengthwise. Using a small spoon, scoop out the inside flesh of each potato (leaving 1/8 inch of potato against the skin so that it will not collapse) and place in a medium bowl. In addition, scoop out the flesh from the inside of each cut-off top section. Discard the top sections. Use a potato masher or electric mixer to mix the potatoes until soft and uniform. Stir in the prepared shrimp mixture.
4. Place the large potato-skin shells in a shallow 1-quart casserole dish. Divide mashed potato mixture between them. Drizzle 1 teaspoon of olive oil over the top of them if desired. Bake for 15 minutes or until stuffing is steaming hot. Serve immediately.