Crumbed Potato Baskets with Cheese and Shrimp are a very simple, yet refined and tasty appetizer, perfect for special occasions.
A light breadcrumb coating covers the potato slices, which when baked and gratinated in the oven, adds that extra touch of crunchiness and flavor!
The crumbed potato baskets are perfect served in individual portions as a holiday appetizer, filled with a tender heart of creamy cheese and delicate shrimp.
Naturally, depending on the season and the menu you present at the table, you can always serve them with a different filling according to your taste.
Take note for your Christmas appetizer, they are good, tasty, and impressive, and you’ll make a great impression on your guests!
TRY THESE VARIANTS TOO
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crumbed Potato Baskets with Cheese and Shrimp
- 2 Potatoes (medium)
- as needed Breadcrumbs
- as needed Salt
- as needed Olive oil
- 5 tbsp Cream cheese
- 1 tbsp Mayonnaise
- 25 Shrimp
- as needed Pink peppercorns (grains)
- 1 sprig Parsley
- as needed Green salad
Tools
- 1 Mandoline
- Disposable Aluminum Cup disposable aluminum
- Oven
Preparation for Crumbed Potato Baskets with Cheese and Shrimp
Peel, wash and then slice the potatoes with the mandoline (I used this one here) or slicer, they should be thin and all the same thickness. Rinse them well and then soak them in water for about 10 minutes.
This helps to remove the starch and better shape the potatoes. After the necessary time, rinse them again, then salt them and drizzle with olive oil.
Pass each slice with breadcrumbs, making sure it adheres well to the slices.Take a disposable or silicone aluminum cup, grease it with oil, then sprinkle all the walls and the bottom with breadcrumbs.
Start inserting the crumbed potato slices, forming a basket.Start with a small one at the bottom of the base, then distribute the slices along the walls of the cup, placing them next to each other, approximately 10 potato slices are needed.
Drizzle again with a little oil and transfer the cups to the oven.
Place the potato baskets on a baking tray and bake in a preheated oven at 356°F (180°C) for about 20-25 minutes.
The cooking time depends on the power of your oven; sometimes it takes longer, sometimes less. You can adjust by eye; when they are well cooked and golden, you can remove them from the oven.In the meantime, while the baskets are in the oven, prepare the filling, steam the shrimp with a pinch of salt for about 5 minutes, or use microwave cooking for 3-4 minutes on high power. Salt and season with a little oil.
Also prepare the creamy cheese mixture, mixing it well with mayonnaise, adding shrimp pieces.
When the baskets are ready, fill them with the cheese mixture.Finish and complete the baskets by adding the remaining shrimp, garnish with a few sprigs of parsley and pink peppercorns.
Serve the potato baskets with green salad and enjoy them either hot right out of the oven or warm!
Anna recommends…
You can fill the potatoes with a stronger cheese like gorgonzola or something delicate like cooking cream, replace the shrimp with salmon or ham or anything else according to your taste.
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What if I don’t have shrimp?
Replace with smoked salmon, tuna or, for those who don’t like fish, cooked ham.
What can I use instead of mayonnaise?
You can replace it with just creamy cheese, cooking cream or something else.
Or some cocktail sauce.What if I don’t have creamy cheese?
Add a cocktail sauce to the mayonnaise.
