Shrimp Scampi Topped Potatoes

• 10 medium potatoes
• 3 tablespoons olive oil
• 1-1/2 teaspoons salt
• 1/2 cup sour cream
• 1/4 cup heavy whipping cream
• 4 garlic cloves, minced
• 1 tablespoon minced fresh parsley
• 1 tablespoon prepared horseradish
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 10 uncooked jumbo shrimp, peeled and deveined
• 2 tablespoons minced fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons white wine or chicken broth
• 1/8 teaspoon salt

1. Scrub and pierce potatoes; rub with oil and salt. Place on a
2. . Bake at 400u0b0 for 1 hour or until tender. Cool slightly; cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
3. In a large bowl, mash pulp with the sour cream, heavy cream, garlic, parsley, horseradish and salt until blended. Spoon into potato shells; keep warm.
4. In a large skillet, saute garlic in oil for 1 minute. Add shrimp; cook shrimp for 1 minute on each side. Add the parsley, lemon juice, wine or broth and salt; cook 2-3 minutes longer or until shrimp turn pink. Top each potato with a shrimp; drizzle with pan drippings.

potatoes, olive oil, salt, sour cream, heavy whipping cream, garlic, parsley, horseradish, salt, garlic, olive oil, jumbo shrimp, parsley, lemon juice, white wine, salt

Taken from www.tasteofhome.com/recipes/shrimp-scampi-topped-potatoes/ (may not work)