Garlic, cream cheese and chilies, garnish with fried leeks
Prepare this recipe for potatoes stuffed with shrimp with an incomparable touch that only Huichol® Sauce can give to your dishes. This delicious dish will become your favorite.
- 8 potatoes
- enough butter, melted
- enough of salt
- enough of pepper
- 2 guajillo chiles, soaked and deveined
- 1 bottle of Huichol Hot Sauce
- 1 cup cream cheese
- 1/2 cups onion
- 1 tablespoon garlic
- 2 butter spoons
- 2 cups shrimp, cleaned and shelled
- 1 cup manchego cheese, grated
- enough manchego cheese, grated, to gratin
- enough of leek, fried, to decorate
- enough coriander, to decorate
Preheat the oven to 200 °C.
Butter a sheet of aluminum foil, then place a potato, add salt and pepper, and wrap. Bake at 200°C for 25 minutes and reserve.
Blend the guajillo chile, the Huichol Picante Sauce, the cream cheese, the onion and the garlic. Booking.
Hollow out the potato with the help of a spoon and reserve the potato.
Heat the butter in a skillet over medium heat, add the sauce and cook for 5 minutes, then add the shrimp and cook for 5 more minutes. Finally, add the potato that you reserved, the cheese and remove from the heat.
Place the potatoes in a cast iron skillet, fill with the previous preparation and gratin for 2 minutes.
Serve the potatoes stuffed with shrimp accompanied by fried leeks and garnish with coriander.