2020-08-13 / test@t

Baked potatoes with shrimps, lemon and mint

For such potatoes, you can make a Peking cabbage salad with apples or neshi pears, seasoning with grated ginger, chopped mint and teriyaki sauce.

Baked potatoes with shrimps, lemon and mint
  • 1 kg of potatoes
  • 500-600 g raw tiger prawns
  • 1 large lemon
  • 1 small bunch of mint
  • extra virgin olive oil
  • salt, freshly ground black pepper


Step 1
Preheat oven to 180 ° C. Remove the shells of the shrimp, cut out the black intestinal vein in the center of the back. Season the shrimp and pepper, drizzle with olive oil and set aside.
Step 2
Peel potatoes and cut into halves or quarters. Place on a baking sheet lined with baking paper, drizzle with olive oil, salt and place in the oven. Bake until golden brown, about 25 minutes.
Step 3
Wash the lemon well with a brush, dry it, remove the zest with a fine grater, squeeze the juice from the lemon. Mix the juice and zest with 50 ml of olive oil.
Step 4
Remove the stems from the mint, fold the leaves in a pile, roll into a roll and slice thinly. Cut the resulting straw across into 3-4 pieces. Add the chopped mint to the lemon oil. Put the shrimps on the potatoes, pour over everything with the mint-lemon-oil mixture, return to the oven for 5 minutes.
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