DinnerBooks
Baked potatoes with shrimp and curry pipe

Baked potatoes with shrimp and curry pipe

Cooking Time1 h
Ingredients11
DifficultyMedium
0
0
Nour Henriksson
Baked potatoes are one of those things that always feel simple, yet really lovely when it lands on the plate. Here you get two good pipes to fill it with: one with shrimp and dill in a fresh crème fraiche and mayonnaise base, and another with corn, curry and hacked eggs. Add a salad to the side if you have a steady meal that is long enough.

Ingredients

4 servings
  • Step: 1
    1200 g back and oven potatoes
  • Step: 2
    2 st eggs
  • Step: 3
    1 st • forp shrimp in lake (a 580 g)
  • Step: 4
    1/2 st fresh dill (a 20 g)
  • Step: 5
    1 dl crème fraiche
  • Step: 6
    1 dl mayonnaise
  • Step: 7
    1 st form corn (a 150 g)
  • Step: 8
    1 tsk curry
  • Step: 9
    salt
  • Step: 10
    pepper
  • Step: 11
    1 st by romance salad

Instructions

  • Step: 1
    Put the oven at 225°C.
  • Step: 2
    Put the potatoes on a sheet and insert the oven about 50 minutes (or see tips).
  • Step: 3
    Put the eggs in boiling water and let them boil about 9 minutes. Spoil them cold. Scale and hack the eggs.
  • Step: 4
    Let the shrimp run off in a silk. Hack the dill.
  • Step: 5
    Divide the crème fraich into two bunks and mix half of the mayonnaise into each bunke.
  • Step: 6
    Mix shrimp and dill into one bunk.
  • Step: 7
    Pour off the corn and mix it down, curry and hacked eggs in the second bunk.
  • Step: 8
    Taste both pipes with salt and pepper.
  • Step: 9
    Share the salad.
  • Step: 10
    Cut the potatoes in halves and serve with the two pipes and salads.

Näring

Calories638kcal
Carbohydrates53g
Fat34g
Protein26g
Serving Size4serving

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