Potato skins with shrimp mojo
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Peeled shrimp are fried in a Canarian mojo sauce with rum and served on baked potato skins. This recipe can be made with store-bought mojo sauce, making it a quick and delicious appetizer for home parties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large Russet Burbank potatoes
- ToppingShrimp fried in mojo sauce with rum
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Cooking the dish according to the recipe:
- How to Make Classic Potato Skins:
Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut into 4 pieces lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins. - Brush both sides of the skins with melted butter, season with salt and pepper. Bake skin-side up at 450°F (230°C) until crispy, about 15 minutes. Top with fried shrimp. Serve.
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