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Potato Cups with Shrimp Filling Recipe
|Butter||45 Milliliter, melted (3 Tablespoons)|
|Cooked shrimp||1⁄2 Pound, shelled, deveined and halved (225 Gram)|
|Lemon juice||1 Teaspoon|
|Chives||15 Milliliter, chopped (1 Tablespoon)|
Calories 236 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.7%
Saturated Fat 3.9 g19.5%
Trans Fat 0 g
Cholesterol 16.1 mg
Sodium 14.4 mg0.6%
Total Carbohydrates 37 g12.3%
Dietary Fiber 4.5 g17.9%
Sugars 1.6 g
Protein 10 g19.9%
Vitamin A 6% Vitamin C 68.7%
Calcium 2.8% Iron 8.9%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350 degrees F.
2 In a roasting tray, arrange the potatoes.
3 Roast them until tender.
4 Slice the potatoes thinly from the top and the base.
5 Carefully scoop out the pulp, reserving the shell.
6 Transfer the pulp in a bowl and mash with a fork.
7 Combine the pulp with the remaining ingredients.
8 Spoon into the potato shells and reheat.
9 Serve hot.