Curry and shrimp taste so well together, and these red potatoes are a great vessel to combine them in! The crispy crunch of the potato skins encase the smooth, rich shrimp curry filling. I love pairing this side dish with grilled meats, such as sirloin steak or pork tenderloin.
Curry Shrimp Potato Cups
> 9 baby red potatoes
> 1/2 lb medium or large white shrimp, peeled and deveined
> 1 1/2 cups milk
> 4 tablespoons butter (half a stick)
> 3 tablespoons cream cheese
> 1 teaspoon curry powder
> 1 tablespoon lemon juice
> 1/8 cup heavy cream
> 4 tablespoons olive oil
> 2 tablespoons, plus 2 teaspoons salt
> 1/2 teaspoon fresh ground black pepper
Preheat the oven on bake at 400 degrees.
Wash and pat dry the potatoes. Cut each potato in half, and using a small metal dining spoon, carefully scoop out the inside of each hemisphere, being carful not to break the potato cups (I find the easiest way to do this is to insert the scoop of the spoon as close to the skin as possible, and to let the curve of the spoon scrape around the edge, allowing the center to pop out). Reserve the potato centers. You should have 18 cups now. Arrange the cups, open side up, on an aluminum foil-lined baking sheet, sprayed with cooking spray. Drizzle the potato cups with olive oil, making sure the outer skins get well coated, and sprinkle with the pepper and 1 teaspoon of the salt. Place into the oven for 25 minutes, or until the skins have crisped up. Remove from oven and let sit, covered in foil, until ready to fill.
In a separate sauce pan, add milk and butter, and cook over medium heat on the stovetop, until butter has melted and tiny bubbles have formed along the edges. Add the shrimp and poach until pink and cooked, about 3-4 minutes. Remove, reserving the poaching liquid, and once the shrimp have cooled, chop into dime-sized chunks.
While the skins are baking, place the potato centers in a medium pot and add enough water to cover them. Cover and place on the stovetop over high heat, allowing the water to come to a boil. Once boiling, add 2 tablespoons of salt and reduce heat to medium-high for 15 minutes, or until the potatoes are tender and cooked. Take off the heat and drain of all remaining water.
Reduce oven to 350 degrees. Using a potato-masher, or fork, mash the potatoes. Add the cream cheese, lemon juice, curry, heavy cream, 3 tablespoons of the poaching liquid, and 1 teaspoon of salt and stir together. Add the shrimp to the mixture, reserving 18 pieces for garnishing, and spoon mixture into the cups (you will likely have excess mixture, reserve in a small oven-proof ramekin or casserole dish). Top each cup with a chunk of shrimp, and place cups (and excess mixture) into the oven for 10 minutes before serving.
Note: The reserved potato mixture is a great side dish as a substitute for mashed potatoes!