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Spudboats.

Spudboats

Serve with salad for supper.

6 russet potatoes, each about 5 inches long, scrubbed

1/4 cup (1/8 lb.) butter or margarine, melted

1/2 pound whole cooked small shrimp

Shellfish sauce (recipe follows)

Pierce potatoes in several places with a fork. Bake on rack in a 400| oven until they give readily when squeezed, about 1 hour. Cut potatoes in half lengthwise and scoop out centers to form a 1/4-inch shell; save centers for other uses.

Brush shells, inside and out, with butter. Set, cut sides up, in a 10- by 15-inch pan. Bake in a 500| oven until edges are browned, about 25 minutes. Reserve 1/2 cup shrimp and stir remainder into shellfish sauce. Spoon hot sauce equally into hot potato shells. Garnish with reserved shrimp. Serves 6.

Shellfish sauce. In a 1- to 2-quart pan, melt 2 tablespoons butter or margarine over medium heat. Stir in 2 tablespoons all-purpose flour. Showly stir in 1 cup milk. Stir over medium heat until sauce boils and thickens. Add 3 cups (3/4 lb.) shredded dill-flavored Havarti cheese and stir until cheese melts. Stir in 1/2 pound crab; use hot.

Photo: Fill potato boats with shrimp, crab, and cheese sauce; save a few shrimp for tops
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jan 1, 1985
Words:211
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