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Baked Potatoes with Shrimps
Baked Potatoes with Shrimps
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Baked Potatoes with Shrimps

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  • INGREDIENTS
  • NUTRITIONAL INFORMATION
  • HOW TO PREPARE
  • REVIEWS
  • 12 medium Potatoes
  • 2 tablespoons Vegetable oil
  • 1 medium Onion
  • 1.5 cups Mushrooms
  • 750 g peeled shrimps
  • 1.5 cups Milk
  • 2 cubes MAGGI Chicken Stock
  • 1 cup fresh dill
  • 1 teaspoon ground black pepper
  • 1.5 tablespoons corn flour
  • Energy 588 Kcal
  • Protein 37 g
  • Fats 9.1 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Wrap each potato with aluminum foil, and bake them in a 220°C preheated oven for 45 minutes or until they are well done.
2
Meanwhile, heat oil in pan, fry onions for 3 minutes. Add mushrooms and cook for another 3 minutes.
3
Add shrimps, milk, MAGGI Chicken Stock cubes, dill and black pepper. Cook for 3 minutes.
4
Add diluted corn flour and mix well. Cook for another 2 minutes or until the sauce thickens. Remove sauce from heat and set aside.
5
Unwrap the potatoes, make a cross cut in the top of the potatoes, apart the potatoes from both sides to make holes in each one.
6
Spoon some of the shrimps mixture in each hole and serve immediately.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Baked Potatoes with Shrimps with

  • 12 medium Potatoes
  • 2 tablespoons Vegetable oil
  • 1 medium Onion
  • 1.5 cups Mushrooms
  • 750 g peeled shrimps
  • 1.5 cups Milk
  • 2 cubes MAGGI Chicken Stock
  • 1 cup fresh dill
  • 1 teaspoon ground black pepper
  • 1.5 tablespoons corn flour
NUTRITIONAL INFORMATION

Baked Potatoes with Shrimps with

  • Energy 588 (Kcal)
  • Protein 37 (g)
  • Total Fat 9.1 (g)
HOW TO PREPARE

Baked Potatoes with Shrimps with

1
Wrap each potato with aluminum foil, and bake them in a 220°C preheated oven for 45 minutes or until they are well done.
2
Meanwhile, heat oil in pan, fry onions for 3 minutes. Add mushrooms and cook for another 3 minutes.
3
Add shrimps, milk, MAGGI Chicken Stock cubes, dill and black pepper. Cook for 3 minutes.
4
Add diluted corn flour and mix well. Cook for another 2 minutes or until the sauce thickens. Remove sauce from heat and set aside.
5
Unwrap the potatoes, make a cross cut in the top of the potatoes, apart the potatoes from both sides to make holes in each one.
6
Spoon some of the shrimps mixture in each hole and serve immediately.
REVIEWS

Baked Potatoes with Shrimps with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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