Spudboats Essay

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 a400| oven until they give readily when squeezed, about 1 hour. Cutpotatoes in half lengthwise and scoop out centers to form a 1/4-inchshell; save centers for other uses. Brush shells, inside and out, with butter. Set, cut sides up, in a10- by 15-inch pan.

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Bake in a 500| oven until edges are browned, about25 minutes. Reserve 1/2 cup shrimp and stir remainder into shellfishsauce. Spoon hot sauce equally into hot potato shells. Garnish withreserved shrimp.

Serves 6. Shellfish sauce. In a 1- to 2-quart pan, melt 2 tablespoons butteror margarine over medium heat. Stir in 2 tablespoons all-purpose flour.Showly stir in 1 cup milk.

Stir over medium heat until sauce boils andthickens. Add 3 cups (3/4 lb.) shredded dill-flavored Havarti cheeseand stir until cheese melts. Stir in 1/2 pound crab; use hot.

Photo: Fill potato boats with shrimp, crab, and cheese sauce; savea few shrimp for tops


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