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