Recipe courtesy of Stuart O'Keeffe
Recipe courtesy of Stuart O'Keeffe
Episode:
Flappers And Knee Slappers
Seasoned Shrimp and White Corn on Fingerling Potatoes
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 40 canapes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 51
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 123 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 40 canapes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 51
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 123 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the potatoes, olive oil, salt and pepper, and mix well with your hands. On a roasting tray, spread out the potatoes, cut side up, and roast in the oven until golden, about 30 minutes. Set aside and let cool.
- In a large bowl, season the shrimp with the crab boil seasoning. Melt the butter in a frying pan over medium heat and saute until cooked through, about 5 minutes. Add the parsley, lemon juice, and corn. Cook for 2 to 3 minutes. Put the potatoes on a platter, cut side up. Divide the shrimp mixture on top of each potato. Sprinkle with additional chopped parsley.
