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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
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jan 1, 1985
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