Surprise your family and friends with this truly original presentation of a seafood salad. I like this salad served slightly warm or at room temperature. However, if you wish to make it ahead of time, it can be refrigerated and served cold. In fact, I am going to make 12 of these stuffed spuds a day ahead and serve them cold for a St. Patrick's Day luncheon. In order to make them look more green for the occasion, I am going to place each of them on a bed of alfalfa or sunflower sprouts and garnish them with chopped chives. For still more color, I am going to add carrot sticks and radishes to the plates.
SHRIMP SALAD IN A SPUD
2 large baking potatoes
2 teaspoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup cooked shelled shrimp, coarsely chopped
1/2 cup lettuce, torn into bite-size pieces
2 tablespoons finely chopped chives
1 medium tomato, peeled and diced
2 teaspoons finely chopped parsley
Chopped chives for garnish, optional
Preheat oven to 400 degrees. Wash and thoroughly dry the potatoes. Pierce the skins with the tines of a fork to keep the skins from bursting. Bake the potatoes in the preheated oven for 1 hour, then remove from the oven and allow to cool until comfortable to the touch.
Cut a thin slice from the top of each potato. Allow the potatoes to cool to room temperature. Remove the pulp from the potatoes, being careful not to tear the shells. Dice the pulp and place it in a large bowl.
In another bowl, combine the oil, lemon juice, salt and pepper and mix well. Set aside.
To the potato pulp, add the shrimp, lettuce, chives, tomato and parsley and mix thoroughly. Pour lemon-juice mixture over the potato mixture and toss lightly. Spoon the mixture into the potato shells, heaping it carefully over the tops of the potato shells. Makes 2 servings.
Each serving contains approximately 191 calories, 6 grams fat, 76 milligrams cholesterol, 222 milligrams sodium, 23 grams carbohydrates, 13 grams protein, 2 grams fiber.