Baked Potato with Shrimps for Iftar

Baked Potato with Shrimps for Iftar

 

BAKED PATATOES WITH SHRIMPS

INGREDIENTS TO MAKE BAKED POTATO SHRIMPS FOR IFTAR:
  • 12 medium potatoes or 3 kg
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1½ cups mushrooms, sliced
  • 750 g peeled shrimps, small size
  • 1½ cups milk, fresh
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube
  • ½ cup fresh dill, finely chopped
  • ½ teaspoon ground black pepper

 

STEPS:
  • Wrap each potato with aluminum foil, and bake them in a 220°C preheated oven for 45 minutes or until they are well done.
  • Meanwhile, heat oil in pan, fry onions for 3 minutes. Add mushrooms and cook for another 3 minutes.
  • Add shrimps, milk, MAGGI Chicken Stock cubes, dill and black pepper. Cook for 3 minutes.
  • Add diluted corn flour and mix well. Cook for another 2 minutes or until the sauce thickens. Remove sauce from heat and set aside.
  • Unwrap the potatoes, make a crosscut in the top of the potatoes, apart the potatoes from both sides to make holes in each one.
  • Spoon some of the shrimps mixture in each hole and serve immediately.

Baked Potatoes with Shrimps are ready 🙂

 

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