Fish and Shellfish: Shellfish Dishes: Broccoli-Shrimp Stuffed Potatoes

Turn a fluffy baked potato into a full-fledged yet easy meal, by adding broccoli, succulent shrimp and Asian seasonings.

Author: Recipe and photo courtesy of the Idaho Potato Commission ©
Date: September 21, 2008

Serves: 2 person(s)
Yield: 2 x 1 potato servings

Preparation Time: 10 mins
Cooking Time: 15 mins

Ingredients:

2 large Idaho Potatoes
1 cup fresh broccoli florets
1 green onion, thinly sliced
3/4 cup reduced-sodium chicken broth
2 tsp reduced-sodium soy sauce
1 tsp rice wine vinegar
2 tsp cornstarch
1/3 cup fresh or frozen cooked shrimp, or 1 (6 oz) can shrimp, drained
2 tsp diced pimento (optional)

Directions:

See microwave directions.

Microwave Directions:

Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart.

Microwave at HIGH 6 to 8 minutes, turning and rearranging once, let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the mat of the potato.

Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable cover or plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain.

Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measure, microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened.

Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.