Shrimp and Dill Potato Topping
Ingredients
- ½ cup onion, chopped
- 2 teaspoons olive oil
- 8 oz. peeled, cooked salad shrimp
- 1/3 cup seafood cocktail sauce
- 1 tablespoon lemon juice
- ½ teaspoon dried dill weed
- ¼ teaspoon sugar
- 4 Washington Russet potatoes, baked
Directions
Sauté onion in oil in non-stick pan until tender. Add shrimp, cocktail sauce, lemon juice, dill weed and sugar. Cook and stir until shrimp is thoroughly heated.
Cut or pierce tops of baked potatoes lengthwise, squeeze ends and push toward enter to open. Top each with one fourth of the shrimp mixture.
Nutrition Facts
Nutritional Analysis per serving: 254 calories, 11.8 g protein, 2.9 g fat, (10% calories from fat), 43.7 g carbohydrates, 81.0 mg cholesterol, 3.3 g fiber, 742 mg sodium.
